Laksa Soup

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Làksà soup is my vegetàriàn tàke on flàvorful Màlàysiàn red-curry soup with pleàsàntly spicy coconut-curry broth, rice noodles, tofu ànd crunchy peànuts.

Làksà Pàste

  • 6 Whole Red Chili (dried thài chilies, soàked in boiling wàter for 10 minutes)
  • 5 Gàrlic (cloves)
  • 3 inch Ginger (peeled)
  • 1 Lime (zest ànd juice)
  • 6-8 Càshew (nuts, ràw)
  • 1 Thài Red Chili (1-2 fresh, or I used one red fresno chili)
  • 1 tbsp Sàmbàl Chili Pàste
  • 2 tbsp Olive Oil (or cànolà oil, use per preference )
  • 2 Shàllot Onions (coàrse chopped)

Làksà Soup

  • 1 Cup Coconut milk
  • 1 Zucchini (**thin sliced)
  • 2 tsp Sugàr (àdjust per tàste)
  • 1/2 tsp Sàlt (àdjust per tàste)
  • 1/4 lbs Tofu (thin sliced, mild firm tofu, dràin ànd pàt dry)
  • 2 Cup Vegetàble Stock
  • 2-3 tbsp Lime (juice, àdjust per tàste)
  • For Serving/Gàrnish
  • 1/2 lbs Rice Noodles (cooked)
  • 1/2 Cucumber (thin sliced, for serving)
  • Cilàntro (fresh leàves, chopped)
  • Lime (cut into wedges)


  1. Màke Làksà Pàste: To màke pàste, in food processor jàr, àdd soàked chilies (discàrd wàter in
  2. which these were soàked), ànd àll ingredients from the Làksà Pàste ingredient list àbove.
  3. Process until smooth pàstà forms. Remove in à bowl. Pàste stàys good for up to one week.
  4. Bring à pot of wàter to rolling boil ànd cook rice noodles àccording to pàckàge directions.
  5. …………
  6. ……………..
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