Laksa Bean Noodle Soup

Laksa Bean Noodle Soup

Who doesn’t love a warm soup on a chilly autumn day? 🍜 What about bold flavors from ingredients like garlic, onions, chilies, and lemongrass?

Try out your culinary skills and get cozy with a creamy and spicy Laksa Noodle Soup! We created ours with tofu and our Soybean Spaghetti noodles to achieve a plant-based and protein-rich rendition of this traditional Peranakan dish. Recipe inspired by The Woks Of Life.

Level: Intermediate

Prep: 20 min

Cook: 50 min

Yield: 4 Servings

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  • 1 package (8oz) of The Only Bean Soybean Spaghetti
  • 4 tablespoons vegetable oil (divided)

  • 1 clove garlic (minced)

  • 1 1/2 tablespoons ginger (minced)

  • 1 stalk lemongrass (tough woody parts removed, minced)

  • 2 Thai chilies (minced)

  • 1/2 cup laksa paste

  • 1 tablespoon brown sugar

  • 4 cups chicken stock

  • 1 can coconut milk (13.5 ounces/400 ml)

  • 1 tablespoon fish sauce (or to taste)

  • 1 package soy puffs (halved)

  • 1-3 limes (for juicing, and additional lime wedges for serving)

  • 3 large shallots (thinly sliced)

  • 1/4 cup all-purpose flour

  • 2 cups mung bean sprouts (trimmed and cleaned)

  • 1/2 cup fresh cilantro leaves


  • Step 1 – Cook 1 pack of soybean spaghetti according to directions on the package. Distribute among four large noodle soup bowls.
  • Step 2 – Heat 2 tablespoons of vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
  • Step 3 – Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
  • Step 4 – Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
  • Step 5 – Meanwhile, toss the thinly sliced shallots in flour until they’re lightly coated. In a cast-iron pan, heat an additional 2 tablespoons of oil. Fry the shallots until crispy and set aside.
  • Step 6 – Pour broth over noodles, and add a couple of pieces of soy puffs to each. Top with bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!


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