Vegetarian Spicy Sour Noodle Soup: Asam Laksa

Asam Laksa is one of Malaysia’s most popular noodle dishes, known for its spicy and sour soup. Traditionally, it’s made with a fish-based broth using ikan kembung (mackerel) or sardines. This recipe, however, is a vegetarian, and even vegan version, made entirely from vegetables and herbs, without any meat, dairy, or animal products.

This meatless Asam Laksa delivers all the key tastes of the original: bold, spicy, sour, and fragrant - true to the classic Southeast Asian and Malaysian flavors (VEGETARIAN NASI LEMAK).

The homemade spice mix, called rempah or Asam Laksa paste, combined with a tasty vegetable broth flavored with tamarind and fresh herbs, forms the base of the soup. You can use store-bought vegetable broth for convenience, but making your own adds more depth.

 

For noodles, you can use Laksa noodles, bee hoon, or mee hoon, all made from rice flour. As for one of the toppings or garnishes, crispy fried oyster mushrooms add a nice crunch. Here’s a cooking tip: fry the spice mix in the same oil used to fry the mushrooms to boost the aroma and depth of the soup (VEGETARIAN CURRY LAKSA).

 

This Malaysian recipe is a distinctive and outstanding plant-based take as well, on the classic Asam Laksa, a must-try food for everyone.

For the Asam Laksa Paste/Spice-Mix

Red chilies  - as needed

Dried red chilies  - as needed

1 red onion

5 cloves garlic

1-inch fresh turmeric

1 torch ginger bud - petals only

1 lemongrass stalk

1-inch galangal
Blend these ingredients with a little water until smooth.

For the Stock/Broth
Ingredients

1 large carrot (peeled and cut into pieces)
2 medium red onions (peeled and cut into pieces)
1 handful of shimeji mushrooms (or any other suitable mushroom)
6 cloves garlic (peeled and cut into pieces)
2 tbsp oil
4 liters of water

Method
Heat the oil in a pot and add the ingredients.
Stir to lightly brown the vegetables.
Pour in the water and simmer over low heat to extract the broth.
Drain and discard the vegetables, set aside the broth 

Other Ingredients
1 handful of daun kesum (Vietnamese coriander)
Dried tamarind -  to taste
Salt to taste
¼ cup oil

For Assembling (as needed)

Noodles of your choice  - blanched to soften

Cucumber  - thinly sliced

Pineapple - thinly sliced

Red onion  - thinly sliced

Ginger torch bud  - petals removed

Fried oyster mushrooms

Making the Asam Laksa Soup
Heat the oil and fry the blended asam laksa paste until aromatic and the oil splits.
Pour in the vegetable stock and stir well.
Add dried tamarind and salt. 
Let it simmer for a few minutes, then add Vietnamese coriander. 

Assembling Asam Laksa
Into a bowl, add noodles. 
Top up with sliced cucumber, pineapple, red onion, ginger torch petals, and fried oyster mushrooms.
Pour the asam laksa soup over the noodles. 
Serve immediately.

Asam Laksa recipe cooking video from our YouTube channel.