A beautiful blend of fresh ingredients makes this light Laksa soup the perfect lunch or light dinner. If I had known Laksa soup was this easy to make from scratch, I would have been making it long ago.
Choose the size of the red chilli that will give you the heat you want – as a rule of thumb, the smaller the hotter, and adding the seeds will make it even hotter. Using a deseeded long red chilli makes it a very mild laksa. If you start mild and want to add extra heat at the end, use small amounts of bottled chilli paste until you get it to your liking.
If you are an omnivore and prefer meat to tofu, simply add small pieces of chicken thighs alone in step 7, simmer for 5 minutes, add the green beans and baby corn, and then simmer a further 5 or more minutes depending on how crunchy you like your beans.
You might like to squeeze some lime juice over the finished product.
Luba Pavia from Cook Vegetarian kindly contributed this recipe and photo. More of her vegan and vegetarian recipes can be found on Instagram and Facebook @cook.vegetarian. She has over 116K followers on Instagram so she must be doing something right.
This recipe is just one from the Easy Read COOK VEGETARIAN Recipes eBook that we have collaborated on. Click on the book title to check out the preview!