Laksa Soup Recipe
Laksa Soup Recipe made with red chilies, garlic, ginger, lime, cashews, sambal chili paste, shallots, coconut milk, zucchini, tofu, vegetable stock, and rice noodles.
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Servings: 4 cups
Ingredients
For the Laksa Paste
- 6 whole dried red chilies soaked in boiling water for 10 minutes
- 5 garlic cloves
- 3- inch piece fresh ginger peeled
- 1 lime zested and juiced
- 6 to 8 raw cashews
- 1 to 2 fresh Thai red chilies or 1 red Fresno chili
- 1 tbsp sambal chili paste
- 2 tbsp olive oil or canola oil
- 2 shallots coarsely chopped
For the Laksa Soup
- 1 cup coconut milk
- 1 zucchini thinly sliced
- 2 tsp sugar or to taste
- ½ tsp salt or to taste
- ¼ lb mild firm tofu drained, patted dry, and thinly sliced
- 2 cups vegetable stock
- 2 to 3 tbsp lime juice or to taste
For Serving and Garnish
- ½ lb rice noodles cooked according to package directions
- ½ cucumber thinly sliced
- Fresh cilantro leaves chopped
- Lime wedges for serving
- Additional sliced chilies optional
Instructions
- Place the dried red chilies in a heatproof bowl and cover them with boiling water. Allow them to soak for 10 minutes, then drain and discard the soaking water.
- Prepare the laksa paste by adding the soaked chilies, garlic cloves, peeled ginger, lime zest, lime juice, raw cashews, fresh chili, sambal chili paste, oil, and chopped shallots to a food processor.
- Process the mixture until a smooth paste forms. Scrape down the sides of the food processor as needed to ensure the paste is evenly blended.
- Transfer the laksa paste to a bowl. Use half of the paste for the soup. Store any remaining paste in an airtight container in the refrigerator for up to 1 week.
- Bring a large pot of water to a rolling boil. Cook the rice noodles according to the package directions until tender.
- Drain the cooked rice noodles and set them aside until ready to serve.
- Heat a skillet or soup pot over medium heat. Add half of the prepared laksa paste.
- Sauté the laksa paste for 1 minute to develop its flavor and reduce the raw taste of the shallots, garlic, and spices.
- Add the thinly sliced zucchini to the pan. If using additional vegetables such as mushrooms or bell peppers, add them at this stage.
- Cook the vegetables until crisp-tender. They should be softened but still retain some texture.
- Pour in the vegetable stock and coconut milk. Stir until the laksa paste is fully incorporated into the liquid.
- Add 1 tsp sugar, 1 tbsp lime juice, and a generous pinch of salt. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 1 to 2 minutes, or until the broth begins to thicken slightly.
- Remove the soup from the heat. Taste the broth and adjust with additional salt, sugar, or lime juice as needed.
- Divide the cooked rice noodles evenly among four serving bowls.
- Ladle the hot laksa soup over the noodles, dividing the broth and vegetables evenly.
- Top each bowl with thinly sliced tofu, cucumber slices, chopped cilantro, and additional chilies if desired.
- Serve immediately with lime wedges on the side.
Notes
To make this recipe gluten-free, use certified gluten-free rice noodles and verify that they are not processed with wheat-based ingredients.
Use a gluten-free sambal chili paste, as some brands may contain additives, vinegar sources, soy-based ingredients, or cross-contact warnings.
Confirm that the vegetable stock is labeled gluten-free and does not contain wheat, barley, malt, or gluten-based flavorings.
Use certified gluten-free coconut milk, tofu, dried chilies, spices, cashews, and seasonings.
Prepare the soup with clean utensils, a clean food processor, cookware, cutting boards, and serving bowls to avoid cross-contamination.
If adding extra vegetables or toppings, make sure all packaged ingredients and sauces served with the soup are gluten-free.