Curry Laksa Soup Recipe – Vegan / Vegetarian version. Malaysian veggie Curry laksa made using homemade curry laksa paste from scratch. Curry laksa soup made with lots of vegetables, herbs and spices in a rich coconut milk based broth.
This is an easy Vegan and Gluten free version of the Malaysian curry laksa soup. The spice paste or the Rempah as its called is the single important ingredient that can make or break this dish. Traditionally the Rempah / spice paste is made with fresh turmeric. I did not have fresh turmeric at home. So I have used dried turmeric powder. If you can get hold of fresh turmeric, go for it. This soup is very comforting and deliciously spicy. A lot of anti-inflammatory ingredients like shallots, garlic, ginger, basil is used in good doses making it a win-win. Once you have made the spice paste, you can refrigerate or freeze it and make the laksa whenever required. This is a very desi version of curry laksa using ingredients that are easily available here. This recipe makes a big batch of soup. I like to make a big batch and refrigerate as we like Asian style coconut milk based soups a lot at home and we can never have enough. This recipe makes about six servings of soup. At home, we are three of us. Me, my husband and son. So we have this soup over two meals.
Here are other Asian inspired recipes from the site.
Here is the video of how to make Malaysian curry laksa soup – the vegan version
Here is how to make Malaysian curry laksa soup – the vegan version There are a lot of ingredients in this recipe. So get your mise en place ready before you begin so you do not forget anything and cooking is smooth.
First we will make the spice paste / Rempah Take all the ingredients found under spice paste and grind it to a fine puree. I have used what I could find in my pantry. You can always add or minus an ingredient if you cannot find it. Additionally you can add a little galangal and a few Kaffir lime leaves if you can find. They add an amazing aroma to the soup. Also, instead of cashew nuts, macadamia nuts can be used. Traditionally candle nuts are used for making curry laksa.
The soup Heat a teaspoon of oil in a pan and add in the halved mushrooms. Add in quarter teaspoon each of salt and red chilli flakes. Saute on a low medium flame till the mushrooms are nice and golden. Make sure not to crowd the mushrooms and cook until its really taken the color. The flavour of nicely roasted mushrooms is divine.
In the same pan add in a couple of tablespoon of oil and add in the curry leaves. Let the curry leaves crackle. Add in the spice paste.
Do not cook the spice paste on a high heat. Cook on a medium heat until the spice paste is dry and the oil starts releasing from the paste. Its very important to cook the curry paste well. The final flavour of the soup will depend on how well the spice paste is cooked.
Once the curry paste is cooked and dry, add in the salt, soy sauce, stock cube, palm sugar, spring onions, basil and mint leaves. If you do not have palm sugar, you can use jaggery, brown sugar or even plain sugar. Here is the brand of veggie stock cube I buy online. The stock cube adds a lot of flavour in Asian style soups. One can also use the “maggi magic masala” that is available these days in Indian grocery stores. Both the products are very similar. Use whatever you can get hold of.
Saute the spices and herbs for a minute. Add in 1.5 cups (350 ml) of plain water. Let it come to a boil.
Add in the veggies. Cut the veggies at an angle so aesthetically it looks good. The choice of veggies is purely yours. Use whatever you have in your fridge. I have used carrots, beans, baby corn and green peas today. You can also use Broccoli, Asparagus, Spinach, Corn, etc..
Add in 1.5 cups (350 ml) of plain water. Let it come to a boil. Let the veggies cook for 3-4 minutes. We need the veggies to retain their crunch. So do not boil for long. The texture of veggies is very important in the soup.
Add in 400 ml of canned coconut milk and the lime juice. Let it simmer just for a couple of minutes.
Add in the red and green capsicum. After adding the capsicum, switch off the flame immediately. Continuing to cook will make the capsicum lose their crunch and will become soggy. The hot soup / residual heat will cook the capsicum just enough.
Our Laksa Soup is done. Cover the soup and keep. Meanwhile, we will fix the other ingredients.
The rice noodles for Malaysian curry laksa soup – the vegan version Cook the rice noodles / vermicelli according to the package instructions. I usually put my noodles in hot water for 3-4 minutes and they are good to go. Here are the brands of rice noodles that I really like that you can buy online. Vietnamese style rice noodles Thai style rice noodles
Drain the noodles in a colander and set aside.
The toppings for Malaysian curry laksa soup – the vegan version Here is what you will need. Make sure to deseed the cucumber and then cut into strips. I have also used roasted peanuts. Get the other herbs and veggies ready.
Assembling the Malaysian curry laksa soup – the vegan version Take a soup bowl and add in the rice noodles. Add in a good amount of soup along with the veggies. Make sure that the rice noodles is totally drowned in the soup. Finish it off by adding all the toppings. Do not forget the sauteed mushrooms. Serve hot immediately. Slurp and enjoy!
For the Spice Paste
4 dried red chillies soaked in hot water for 20 minutes 5 - 6 Shallots 6 cloves garlic 2 inch piece ginger one stalk lemon grass 2 fresh red chillies 15 cashews 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon turmeric powder 2 tablespoon vegetable oil 1/3 cup water 3 sprigs fresh coriander
For Sauteed Mushrooms
1 teaspoon vegetable oil 200 grams button mushrooms, halved 1/4 teaspoon salt 1/4 teaspoon red chilli flakes
Other Ingredients
2 tablespoon vegetable oil 2 sprigs curry leaves 1/2 teaspoon salt 2 teaspoon palm sugar or jaggery 1 veg stock cube 2 spring onions, chopped 10 basil leaves, finely chopped 10 mint leaves, finely chopped 1/2 cup beans 1/2 cup carrots 1/2 cup baby corn 1/4 cup fresh / frozen green peas 400 ml canned coconut milk 2 tablespoon lime juice
Toppings and Noodles
1 pack rice noodles ( 200 grams ) 2 cucumber, deseeded and cut into strips few coriander leaves few mint leaves few chopped spring onions (green part) chopped red chillies 3 tablespoon roasted peanuts
First we will make the spice paste / Rempah
Take all the ingredients found under spice paste and grind it to a fine puree. I have used what I could find in my pantry. You can always add or minus an ingredient if you cannot find it. Additionally you can add a little galangal and a few Kaffir lime leaves if you can find. They add an amazing aroma to the soup. Also, instead of cashew nuts, macadamia nuts can be used. Traditionally candle nuts are used for making curry laksa.
The soup
- Heat a teaspoon of oil in a pan and add in the halved mushrooms. Add in quarter teaspoon each of salt and red chilli flakes. Saute on a low medium flame till the mushrooms are nice and golden. Make sure not to crowd the mushrooms and cook until its really taken the color. The flavour of nicely roasted mushrooms is divine.
- In the same pan add in a couple of tablespoon of oil and add in the curry leaves. Let the curry leaves crackle. Add in the spice paste.
- Do not cook the spice paste on a high heat. Cook on a medium heat until the spice paste is dry and the oil starts releasing from the paste. Its very important to cook the curry paste well. The final flavour of the soup will depend on how well the spice paste is cooked.
- Once the curry paste is cooked and dry, add in the salt, soy sauce, stock cube, palm sugar, spring onions, basil and mint leaves. Saute the spices and herbs for a minute. Add in 1.5 cups (350 ml) of plain water. Let it come to a boil.
- Add in the veggies. Cut the veggies at an angle so aesthetically it looks good. The choice of veggies is purely yours. Use whatever you have in your fridge. I have used carrots, beans, baby corn and green peas today. You can also use Broccoli, Asparagus, Spinach, Corn, etc..
- Add in 1.5 cups (350 ml) of plain water. Let it come to a boil. Let the veggies cook for 3-4 minutes. We need the veggies to retain their crunch. So do not boil for long. The texture of veggies is very important in the soup.
- Add in 400 ml of canned coconut milk and the lime juice. Let it simmer just for a couple of minutes.
- Add in the red and green capsicum. After adding the capsicum, switch off the flame immediately. Continuing to cook will make the capsicum lose their crunch and will become soggy. The hot soup / residual heat will cook the capsicum just enough. Our Laksa Soup is done. Cover the soup and keep. Meanwhile, we will fix the other ingredients.
The rice noodles for Malaysian curry laksa soup – the vegan version
Cook the rice noodles / vermicelli according to the package instructions. I usually put my noodles in hot water for 3-4 minutes and they are good to go. Read the package instructions as each brand is different. Drain the noodles in a colander and set aside.
The toppings for Malaysian curry laksa soup – the vegan version
Get all the toppings ready. Make sure to deseed the cucumber and then cut into strips. I have also used roasted peanuts. Get the other herbs and veggies ready.
Assembling the Malaysian curry laksa soup – the vegan version
Take a soup bowl and add in the rice noodles. Add in a good amount of soup along with the veggies. Make sure that the rice noodles is totally drowned in the soup. Finish it off by adding all the toppings. Do not forget the sauteed mushrooms. Slurp and enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 50m
For the Spice Paste
4 dried red chillies soaked in hot water for 20 minutes 5 - 6 Shallots 6 cloves garlic 2 inch piece ginger one stalk lemon grass 2 fresh red chillies 15 cashews 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon turmeric powder 2 tablespoon vegetable oil 1/3 cup water 3 sprigs fresh coriander
For Sauteed Mushrooms
1 teaspoon vegetable oil 200 grams button mushrooms, halved 1/4 teaspoon salt 1/4 teaspoon red chilli flakes
Other Ingredients
2 tablespoon vegetable oil 2 sprigs curry leaves 1/2 teaspoon salt 2 teaspoon palm sugar or jaggery 1 veg stock cube 2 spring onions, chopped 10 basil leaves, finely chopped 10 mint leaves, finely chopped 1/2 cup beans 1/2 cup carrots 1/2 cup baby corn 1/4 cup fresh / frozen green peas 400 ml canned coconut milk 2 tablespoon lime juice
Toppings and Noodles
1 pack rice noodles ( 200 grams ) 2 cucumber, deseeded and cut into strips few coriander leaves few mint leaves few chopped spring onions (green part) chopped red chillies 3 tablespoon roasted peanuts
First we will make the spice paste / Rempah
Take all the ingredients found under spice paste and grind it to a fine puree. I have used what I could find in my pantry. You can always add or minus an ingredient if you cannot find it. Additionally you can add a little galangal and a few Kaffir lime leaves if you can find. They add an amazing aroma to the soup. Also, instead of cashew nuts, macadamia nuts can be used. Traditionally candle nuts are used for making curry laksa.
The soup
- Heat a teaspoon of oil in a pan and add in the halved mushrooms. Add in quarter teaspoon each of salt and red chilli flakes. Saute on a low medium flame till the mushrooms are nice and golden. Make sure not to crowd the mushrooms and cook until its really taken the color. The flavour of nicely roasted mushrooms is divine.
- In the same pan add in a couple of tablespoon of oil and add in the curry leaves. Let the curry leaves crackle. Add in the spice paste.
- Do not cook the spice paste on a high heat. Cook on a medium heat until the spice paste is dry and the oil starts releasing from the paste. Its very important to cook the curry paste well. The final flavour of the soup will depend on how well the spice paste is cooked.
- Once the curry paste is cooked and dry, add in the salt, soy sauce, stock cube, palm sugar, spring onions, basil and mint leaves. Saute the spices and herbs for a minute. Add in 1.5 cups (350 ml) of plain water. Let it come to a boil.
- Add in the veggies. Cut the veggies at an angle so aesthetically it looks good. The choice of veggies is purely yours. Use whatever you have in your fridge. I have used carrots, beans, baby corn and green peas today. You can also use Broccoli, Asparagus, Spinach, Corn, etc..
- Add in 1.5 cups (350 ml) of plain water. Let it come to a boil. Let the veggies cook for 3-4 minutes. We need the veggies to retain their crunch. So do not boil for long. The texture of veggies is very important in the soup.
- Add in 400 ml of canned coconut milk and the lime juice. Let it simmer just for a couple of minutes.
- Add in the red and green capsicum. After adding the capsicum, switch off the flame immediately. Continuing to cook will make the capsicum lose their crunch and will become soggy. The hot soup / residual heat will cook the capsicum just enough. Our Laksa Soup is done. Cover the soup and keep. Meanwhile, we will fix the other ingredients.
The rice noodles for Malaysian curry laksa soup – the vegan version
Cook the rice noodles / vermicelli according to the package instructions. I usually put my noodles in hot water for 3-4 minutes and they are good to go. Read the package instructions as each brand is different. Drain the noodles in a colander and set aside.
The toppings for Malaysian curry laksa soup – the vegan version
Get all the toppings ready. Make sure to deseed the cucumber and then cut into strips. I have also used roasted peanuts. Get the other herbs and veggies ready.
Assembling the Malaysian curry laksa soup – the vegan version
Take a soup bowl and add in the rice noodles. Add in a good amount of soup along with the veggies. Make sure that the rice noodles is totally drowned in the soup. Finish it off by adding all the toppings. Do not forget the sauteed mushrooms. Slurp and enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 50m
Find it online : https://www.kannammacooks.com/vegan-curry-laksa-soup/
Chicken Manchurian Recipe – Recipe for easy restaurant style chicken manchurian dry recipe. Recipe with step by step pictures and video.
Here are other chicken recipes from the site. Chicken Recipes
Here is the video of how to make Chicken Manchurian Recipe
Here is how to make Chicken Manchurian Recipe First we will marinate the chicken. Usually boneless chicken breasts are used for this recipe. But chicken thighs works well too. Cut the chicken into half inch cubes. Make sure to cut the pieces evenly and do not have big pieces. Keep the pieces small and uniform. To the chicken, add in the salt, black pepper, egg, soy sauce and mix well. The egg is a binding agent and makes the chicken soft too.
Add in the maida, corn flour (corn starch) and the little baking powder. Mix well to combine. Do not add any water. Let the chicken marinate for 30 minutes.
Heat oil in a pan. I prefer to use a wide pan for frying the chicken. When the oil is hot, place the chicken. Cook on one side for two minutes. Flip the chicken and cook for two minutes more. If the pieces are small, the chicken will cook in no time. Do not cook for long as the chicken will become very dry. If the pieces are big, you need to cook for a minute or two more. Just cut a piece with a knife. The insides should be white and not pink. If its pink, it needs to cook more. Once the chicken is fried, remove and drain on paper towels.
Now we will make the sauce for the chicken manchurian Heat oil in a pan and add in the minced garlic and minced ginger. I love the flavour of garlic and ginger in Indo-Chinese dishes. Be lavish with them. Saute for a minute. Add in the diced onions, green capsicum and the red capsicum. Saute for a minute more.
In the mean time, take a bowl and add in the soy sauce, chilli garlic sauce, tomato ketchup, black pepper powder, salt and a little water. Go easy on the salt as all these sauces have enough salt in them. Mix well.
Add it to the pan. Cook for a minute.
Also make a corn starch slurry by mixing corn flour (corn starch) and water.
Add it to the pan. The sauce will immediately thicken up. Cook for a couple of minutes.
Add in the fried chicken, chopped spring onions and chopped coriander leaves. Toss well. Serve immediately.
Marinating chicken for chicken manchurian
500 grams boneless chicken breasts, diced 1/2 teaspoon salt 1/2 teaspoon black pepper powder 1 Egg 1 teaspoon soy sauce 1/4 cup maida /all purpose flour 1/4 cup corn starch 1/4 teaspoon baking powder
Other ingredients for making chicken manchurian
1 teaspoon vegetable oil (plus 1 cup vegetable oil to deep fry) 2 tablespoon minced ginger 2 tablespoon minced garlic 1/2 cup onion, diced 1/2 cup green capsicum, diced 1/2 cup red capsicum, diced 2 tablespoon spring onions, chopped 2 tablespoon coriander leaves, chopped
For the Sauce
1.5 tablespoon soy sauce 1 teaspoon chilli garlic sauce 2 tablespoon tomato ketchup 1/4 teaspoon black pepper powder 1/2 teaspoon salt 1/4 cup water
Corn starch slurry
2 tablespoon corn starch 1 cup water
First we will marinate the chicken. Usually boneless chicken breasts are used for this recipe. But chicken thighs works well too. Cut the chicken into half inch cubes. Make sure to cut the pieces evenly and do not have big pieces. Keep the pieces small and uniform. To the chicken, add in the salt, black pepper, egg, soy sauce and mix well. The egg is a binding agent and makes the chicken soft too. Add in the maida, corn flour (corn starch) and the little baking powder. Mix well to combine. Do not add any water. Let the chicken marinate for 30 minutes.
Heat oil in a pan. I prefer to use a wide pan for frying the chicken. When the oil is hot place the chicken. Cook on one side for two minutes. Flip the chicken and cook for two minutes more. If the pieces are small, the chicken will cook in no time. Do not cook for long as the chicken will become very dry. If the pieces are big, you need to cook for a minute or two more. Just cut a piece with a knife. The insides should be white and not pink. If its pink, it needs to cook more. Once the chicken is fried, remove and drain on paper towels.
Heat oil in a pan and add in the minced garlic and minced ginger. Saute for a minute. Add in the diced onions, green capsicum and the red capsicum. Saute for a minute more.
In the mean time, take a bowl and add in the soy sauce, chilli garlic sauce, tomato ketchup, black pepper powder, salt and a little water. Go easy on the salt as all these sauces have enough salt in them. Mix well. Add it to the pan. Cook for a minute.
Also make a corn starch slurry by mixing corn flour (corn starch) and water. Add it to the pan. The sauce will immediately thicken up. Cook for a couple of minutes. Add in the fried chicken, chopped spring onions and chopped coriander leaves. Toss well. Serve immediately.
Author: Suguna Vinodh
Prep Time: 30m
Cook Time: 20m
