Vegetarian Laksa Soup Recipe

Here is is a Malaysian style Laksa Soup Recipe without meat purely vegetarian proving that it is possible to get authentic taste with plant-based ingredients.

Estimated reading time: 6 minutes

• The Flavourful Broth
• How To Make Laksa Soup
• My Tried and True Tips
• Vegetarian Laksa Soup Recipe

Laksa. Just the name conjures images of steaming bowls, vibrant colours, and an explosion of sweet, spicy, umami flavours.

This iconic noodle soup, deeply rooted in Malaysian and Singaporean culinary traditions, is renowned for its rich, aromatic broth. While often associated with seafood or chicken, the good news for plant-based foodies is that vegetarian Laksa Soup can be just as incredibly satisfying and flavourful.

What makes Laksa so special?

Before we get to the laksa soup recipe, let’s understand there are two versions of this soup.

• Curry Laksa (Laksa Lemak): It features a rich, creamy, and spicy coconut milk-based broth, often with a hint of sourness. It’s incredibly aromatic.
• Asam Laksa: This is a sour and savoury fish-based broth, typically thinner and more tart, with a distinct tamarind flavor.

The Flavourful Broth

The key to an outstanding Laksa Soup, vegetarian or otherwise, lies in its broth. Here’s what goes into our vegetarian Laksa paste:

• Aromatics: Shallots, garlic, and ginger form the foundation.
• Spices: Turmeric, coriander seeds, combination of dried red and fresh chilli bring warmth and depth.
• Herbs: Lemongrass, or lime zest are crucial for that citrusy, aroma.
• Cashews give thickness to the soup.
• Sweetness and Acidity: A touch of brown sugar and lime juice.

Beyond the paste, here’s what you’ll need for making vegetarian Laksa:

• Noodles: Thick rice vermicelli (laksa noodles) are traditional, but you can also use thin rice vermicelli, shirataki , or ramen noodles.
• Full-fat, thick coconut milk is essential for that rich, creamy texture.
• Vegetable Stock will be the base for your soup.
• Sesame Oil to cook the paste and for that nutty flavour.
• Fried Tofu Puffs (Tau Pok): These spongy tofu squares soak up the broth beautifully and add a delightful texture.
• Bean Sprouts: For freshness and a slight crunch.
• Umami Boosters: Dried shiitake mushrooms (rehydrated), light soy sauce, or even a touch of white miso paste can provide the required depth of flavour.
• Other Vegetables (Optional): Bok choy, snap peas, turkey berry, or mushrooms can also be added.
• Garnishes: Fresh cilantro, fried onion, lime wedges, toasted peanuts, chilli oil .

How To Make Laksa Soup

1)Prepare the Laksa Paste:

• Soak dried red chillies and cashews in hot water for 15 minutes.

• After 15 minutes, combine the rehydrated chilies, fresh red chilli, shallot, garlic, ginger, lime zest, turmeric powder, and coriander seeds. Add a tablespoon or two to help it blend.
• Blend until you have a smooth, fragrant paste. Keep it aside.

2)Cook the Laksa Paste:

• Heat sesame oil in a large pot or Dutch oven over medium heat.
• Add the prepared laksa paste and sauté for 5 minutes, stirring frequently, until it is very fragrant and the oil separates from the paste (this indicates it’s properly cooked and will prevent a raw taste). Be patient with this step, as it’s crucial for flavour development.
• Pour in the vegetable stock and bring it to a simmer.
• Add the coconut milk and stir well to combine.

• Bring the soup back to a gentle simmer (do not boil vigorously, as it can cause the coconut milk to split).At this stage, kaffir lime leaves or lemon grass (if you are using).
• Add umami ingredients at this stage like soy sauce or miso paste along with brown sugar. Stir to combine. Taste and season with salt as needed.
• Add the fried tofu puffs and vegetables. Cook until the vegetables are tender and the tofu puffs have softened and absorbed the broth.
• Towards the end add the lime juice.

3)Prepare Noodles and Garnishes:

• While the broth is simmering, cook your chosen noodles according to the package instructions. Drain and set aside.
• Blanch the bean sprouts quickly in boiling water (or simply add them directly to the hot soup in your bowl just before serving).

4)Assemble and Serve:

• Divide the cooked noodles among individual serving bowls.
• Ladle the hot Laksa Soup generously over the noodles.
• Garnish with fresh cilantro, fried onion, a squeeze of lime juice, and a spoonful of chilli oil or sambal for an extra kick if desired.

My Tried and True Tips

• Freshness is Key: Use fresh ingredients for the paste whenever possible. It truly makes a difference in the aroma and flavor.
• Don’t Rush the Paste: Sautéing the laksa paste properly is the most critical step. It ensures all the flavors meld and deepen.
• Pre Cook Vegetables: Saute vegetables separately and add them towards the end of cooking process to retain their crunch and colour.
• Taste as You Go: Always taste your broth and adjust seasonings (salt, sugar, tamarind) as needed.

More Soup Recipes

• Healthy Manchow Soup
• Lemon Coriander Soup
• Thai Green Curry Soup
• Vegetable Rice Soup
• Thai Coconut Soup
• Vegetable Thukpa

Get my guide of 15+ Vegetable Soup Recipes

Ingredients

Ingredients For the Laksa Paste:

• ▢ 4 – 5 dried red chillies
• ▢ 6 cashews
• ▢ 4 – 5 shallots
• ▢ 4 – 5 garlic cloves
• ▢ 1 inch ginger, peeled
• ▢ 1 stalk lemongrass, tough outer layers removed, thinly sliced white part only
• ▢ 2 fresh red chilli
• ▢ 1 tablespoon coriander seeds
• ▢ ½ Cup boiling hot water

Ingredients For Laksa Soup

• ▢ 1 tablespoon sesame oil
• ▢ 2 Cup cooked noodles
• ▢ 1 ½ Cup vegetable stock ( get recipe )
• ▢ 1 Cup thick coconut milk
• ▢ 1 teaspoon light soy sauce
• ▢ 1 tablespoon brown sugar
• ▢ 1 Cup tofu puffs/fried tofu/bean curd
• ▢ 2 Cup vegetables (boy choi, carrot, beans)
• ▢ 1 Cup mung bean sprouts
• ▢ Salt to taste
• ▢ 1 lemon, juiced

Ingredients For Serving

• ▢ Chilli Oil ( get recipe )
• ▢ Fried Onion
• ▢ Toasted Peanuts
• ▢ Chopped Cilantro or Green Onion

Instructions

Prepare the Laksa Paste:

• Soak dried red chillies and cashews in hot water for 15 minutes.
• After 15 minutes, combine the rehydrated chilies, fresh red chilli, shallot, garlic, ginger, lime zest, turmeric powder, and coriander seeds. Add a tablespoon or two to help it blend.
• Blend until you have a smooth, fragrant paste. Keep it aside. You can store it for a week.

Cook the Laksa Soup:

• Heat sesame oil in a large pot or Dutch oven over medium heat.
• Add the prepared laksa paste and sauté for 5 minutes, stirring frequently, until it is very fragrant and the oil separates from the paste (this indicates it’s properly cooked and will prevent a raw taste). Be patient with this step, as it’s crucial for flavour development.
• Pour in the vegetable stock and bring it to a simmer. Add the coconut milk and stir well to combine.
• Bring the soup back to a gentle simmer (do not boil vigorously, as it can cause the coconut milk to split).
• Add umami ingredients at this stage like soy sauce or miso paste along with brown sugar. Stir to combine. Taste and season with salt as needed.
• Add the fried tofu puffs and vegetables. Cook until the vegetables are tender and the tofu puffs have softened and absorbed the broth. Towards the end add lemon juice.

Prepare Noodles and Garnishes:

• While the broth is simmering, cook your chosen noodles according to the package instructions. Drain and set aside.
• Blanch the bean sprouts quickly in boiling water (or simply add them directly to the hot soup in your bowl just before serving).
• Divide the cooked noodles among individual serving bowls.
• Ladle the hot Laksa Soup generously over the noodles.
• Garnish with fresh cilantro, fried onion, a squeeze of lime juice, and a spoonful of chilli oil or sambal for an extra kick if desired. Serve piping hot.

Recipe Notes:

• Dried Shitaki Mushrooms: If you planning to add them to laksa paste for umami flavour. First, soak them in hot water for 10 – 15 minutes. Then blend them with other ingredients to a smooth paste.
• Tofu Puff are a type of fried tofu with crispy exterior and soft, chewy interior. You can buy the readymade tofu puff, or air fry/shallow fry the firm tofu cubes at home. Or use bean curd. Bean curd, commonly known as tofu, is a food made from soybeans that have been soaked, ground, cooked, and then pressed into a solid block.
• Lemon Zest: While making the laksa paste add lemon zest in case you don’t have lemongrass.
• Kaffir Lime Leaves are a delicious addition to the soup. Replace them with lemon juice or lemongrass leaves.
• Adjust Spice Level: Feel free to increase or decrease the amount of chilies in the paste to suit your preference. This is a spicy laksa soup recipe.
• Experiment with Vegetables: While long beans and bean sprouts are traditional, feel free to add other quick-cooking vegetables like carrot, mushrooms, or even spinach.

Nutrition

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Vegetarian Laksa Soup Recipe

Equipment

• Blender
• Casserole

Ingredients

Ingredients For the Laksa Paste:

• 4 - 5 dried red chillies
• 6 cashews
• 4 - 5 shallots
• 4 - 5 garlic cloves
• 1 inch ginger, peeled
• 1 stalk lemongrass, tough outer layers removed, thinly sliced white part only
• 2 fresh red chilli
• 1 tablespoon coriander seeds
• ½ Cup boiling hot water

Ingredients For Laksa Soup

• 1 tablespoon sesame oil
• 2 Cup cooked noodles
• 1 ½ Cup vegetable stock ( get recipe )
• 1 Cup thick coconut milk
• 1 teaspoon light soy sauce
• 1 tablespoon brown sugar
• 1 Cup tofu puffs/fried tofu/bean curd
• 2 Cup vegetables (boy choi, carrot, beans)
• 1 Cup mung bean sprouts
• Salt to taste
• 1 lemon, juiced

Ingredients For Serving

• Chilli Oil ( get recipe )
• Fried Onion
• Toasted Peanuts
• Chopped Cilantro or Green Onion

Instructions

Prepare the Laksa Paste:

• Soak dried red chillies and cashews in hot water for 15 minutes.
• After 15 minutes, combine the rehydrated chilies, fresh red chilli, shallot, garlic, ginger, lime zest, turmeric powder, and coriander seeds. Add a tablespoon or two to help it blend.
• Blend until you have a smooth, fragrant paste. Keep it aside. You can store it for a week.

Cook the Laksa Soup:

• Heat sesame oil in a large pot or Dutch oven over medium heat.
• Add the prepared laksa paste and sauté for 5 minutes, stirring frequently, until it is very fragrant and the oil separates from the paste (this indicates it’s properly cooked and will prevent a raw taste). Be patient with this step, as it’s crucial for flavour development.
• Pour in the vegetable stock and bring it to a simmer. Add the coconut milk and stir well to combine.
• Bring the soup back to a gentle simmer (do not boil vigorously, as it can cause the coconut milk to split).
• Add umami ingredients at this stage like soy sauce or miso paste along with brown sugar. Stir to combine. Taste and season with salt as needed.
• Add the fried tofu puffs and vegetables. Cook until the vegetables are tender and the tofu puffs have softened and absorbed the broth. Towards the end add lemon juice.

Prepare Noodles and Garnishes:

• While the broth is simmering, cook your chosen noodles according to the package instructions. Drain and set aside.
• Blanch the bean sprouts quickly in boiling water (or simply add them directly to the hot soup in your bowl just before serving).
• Divide the cooked noodles among individual serving bowls.
• Ladle the hot Laksa Soup generously over the noodles.
• Garnish with fresh cilantro, fried onion, a squeeze of lime juice, and a spoonful of chilli oil or sambal for an extra kick if desired. Serve piping hot.

Video

Notes

• Dried Shitaki Mushrooms: If you planning to add them to laksa paste for umami flavour. First, soak them in hot water for 10 - 15 minutes. Then blend them with other ingredients to a smooth paste.
• Tofu Puff are a type of fried tofu with crispy exterior and soft, chewy interior. You can buy the readymade tofu puff, or air fry/shallow fry the firm tofu cubes at home. Or use bean curd. Bean curd, commonly known as tofu, is a food made from soybeans that have been soaked, ground, cooked, and then pressed into a solid block.
• Lemon Zest: While making the laksa paste add lemon zest in case you don’t have lemongrass.
• Kaffir Lime Leaves are a delicious addition to the soup. Replace them with lemon juice or lemongrass leaves.
• Adjust Spice Level: Feel free to increase or decrease the amount of chilies in the paste to suit your preference. This is a spicy laksa soup recipe.
• Experiment with Vegetables: While long beans and bean sprouts are traditional, feel free to add other quick-cooking vegetables like carrot, mushrooms, or even spinach.

Nutrition

This air fryer smashed potato recipe takes everything you love about crispy, crunchy fried potatoes and elevates it, delivering an irresistible texture. It’s easily adaptable, and a total game-changer.

Estimated reading time: 5 minutes

Forget the deep fryer, ditch the oven’s heat, and get ready for a potato revelation! These air fryer crispy smashed potatoes are proof that simple ingredients and smart cooking techniques can yield extraordinary results.

They are addictive, satisfying, and a healthier alternative to many traditional potato recipes that involve a lot of oil, a lot of time, or a lot of fuss.

Why Air Fryer is your best friend for Smashed Potatoes

• Superior Crispiness with Less Oil: Air fryers work by circulating hot air rapidly, mimicking the effect of deep frying. This intense, even heat distribution means you can achieve incredible crispiness using just a fraction of the oil you’d need for pan-frying or even oven roasting.
• Faster Cooking: The smaller cooking chamber and powerful convection fan mean faster cooking times compared to a large oven. You get that desired crisp in less time.
• Even Cooking: The consistent airflow ensures that every part of the potato gets evenly cooked and crisped, preventing soggy spots.
• Efficiency: No need to heat up your entire kitchen for a side dish!

Ingredients You’ll Need

• Baby or small to medium size potatoes like Yukon Gold, baby red, or new potatoes work best.
• Olive Oil or Melted Butter are the key to get that extra crispy, golden brown exterior.
• Seasoning: Salt, Pepper, Garlic Powder

How To Make Air Fryer Smashed Potatoes

1)Boil Potatoes:

• Thoroughly wash/scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds extra crispiness and nutrients.
• Bring a pot full of water to a boil over high heat. Add a tablespoon of salt. Once water starts boiling, add the cleaned potatoes.

• Reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15 – 20 minutes for small potatoes, slightly longer for medium ones.
• Once done, drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for crispiness!

2)Smash the Potatoes:

• Once the potatoes are cool enough to handle but still warm, place them on a clean cutting board or a sturdy, flat surface.
• Using a potato masher, the bottom of a sturdy glass/bowl, press down on each potato until it flattens to about ½ to ¾ inch thick. Be careful not to completely mash them into a purée; you want them smashed with some texture and craggy edges.

3)Season the Potatoes:

• Brush each smashed potato nicely from both sides with olive oil or melted butter. Sprinkle with garlic powder, black pepper, and salt.

4)Air Fry to Crispy Perfection:

• Preheat your air fryer to 400°F (200°C) for 3-5 minutes (if your model requires preheating).
• Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd the basket. Cook in batches if necessary to ensure proper air circulation and maximum crispiness. Overcrowding will steam the potatoes instead of crisping them.

• Air fry for 20 minutes, flipping them halfway through (around the 10-15 minute mark). Continue cooking until they are deeply golden brown and wonderfully crispy on both sides.

Once golden and crispy, carefully remove the smashed potatoes from the air fryer. Transfer to a serving platter. If desired, sprinkle with fresh chopped herbs like parsley, chives, or rosemary for a burst of freshness.

Serve smashed potatoes with a creamy dipping sauce like sour cream, Garlic Yogurt Sauce or Greek Cucumber Sauce . For a spicy kick and herby flavour go for Indian Chutney or basil pesto .

Tips for Ultimate Crispiness

• Don’t Skip the Steam Dry: After boiling, letting the potatoes sit for a few minutes allows excess moisture to evaporate, which is key for crisping.
• Don’t Overcrowd: This is the golden rule of air frying. Give those potatoes space!
• Even Coating: Ensure every potato is lightly coated in oil/butter and seasoning. The oil helps with browning and crisping.
• Flip Halfway: Flipping ensures even cooking and crisping on both sides.
• Adjust Cook Time: All air fryers vary. Keep an eye on your potatoes, especially during the last 5-10 minutes, and adjust cooking time as needed.

More Air Fryer Recipes

• Crispy Chickpeas
• Bittergourd Chips
• Banana Chips
• Malai Broccoli
• Green Beans
• Crispy Tofu
• Pasta Chips

Air Fryer Smashed Potatoes Recipe This air fryer smashed potato recipe takes everything you love about crispy, crunchy fried potatoes and elevates it, delivering an irresistible texture. No ratings yet Save Saved! Print Pin Rate Course: Snack Cuisine: American Prep Time: 20 minutes minutes Cook Time: 20 minutes minutes Total Time: 40 minutes minutes Servings: 4 adults Calories: 130 kcal Author: Hina Gujral Air Fryer stockpot or saucepan Colander Potato Masher Cook Mode Prevent your screen from going dark 1x 2x 3x Ingredients ▢ 500 gram baby potatoes ▢ 1 tablespoon extra virgin olive oil ▢ 1 tablespoon salt (divided for seasoning water and potatoes) ▢ 1 teaspoon garlic powder ▢ ½ teaspoon black pepper powder Instructions Thoroughly wash/scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds extra crispiness and nutrients. Bring a pot full of water to a boil over high heat. Add a tablespoon of salt. Once water starts boiling, add the cleaned potatoes. Reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15 – 20 minutes for small potatoes, slightly longer for medium ones. Once done, drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for crispiness! Once the potatoes are cool enough to handle but still warm, place them on a clean cutting board or a sturdy, flat surface. Using a potato masher, the bottom of a sturdy glass/bowl, press down on each potato until it flattens to about ½ to ¾ inch thick. Be careful not to completely mash them into a purée; you want them smashed with some texture and craggy edges. Brush each smashed potato nicely from both sides with olive oil or melted butter. Sprinkle with garlic powder, black pepper, and salt. Preheat your air fryer to 400°F (200°C) for 3-5 minutes (if your model requires preheating). Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd the basket. Cook in batches if necessary to ensure proper air circulation and maximum crispiness. Overcrowding will steam the potatoes instead of crisping them. Air fry for 20 minutes, flipping them halfway through (around the 10-15 minute mark). Continue cooking until they are deeply golden brown and wonderfully crispy on both sides. Once golden and crispy, carefully remove the smashed potatoes from the air fryer. Transfer to a serving platter. If desired, sprinkle with fresh chopped herbs like parsley, chives, or rosemary for a burst of freshness. Serve smashed potatoes with a dipping sauce of choice. Recipe Notes: Flavour Variations to Experiment With Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix. Cheesy Goodness: Sprinkle with a little grated Parmesan cheese during the last 5-10 minutes of air frying. (Note: this will add calories). Herb Lovers: Mix in dried rosemary, oregano, or Italian seasoning with the other spices. Lemon Herb: Finish with a squeeze of fresh lemon juice and fresh dill or parsley after air frying. Truffle Indulgence: Drizzle with a tiny bit of truffle oil after air frying for an earthy, gourmet touch. Nutrition Calories: 130 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Sodium: 1752 mg | Potassium: 539 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 4 IU | Vitamin C: 25 mg | Calcium: 18 mg | Iron: 1 mg If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.

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