Vegan Noodle Coconut Milk Soup

Creamy spicy soup with cabbage, squash, tomato, coconut milk, chili, lemongrass, lime leaf and rice noodles.

The fragrant aroma of noodle coconut milk soup can instantly awaken the senses and put one in an upbeat mood. The combination of coconut milk, lemongrass, kaffir lime leaves, galangal and chili inspires as it wafts through the air. For this reason it is one of our favorite dishes to make at Chakra, brining energy to the kitchen every time it's made. In a flash of inspiration, spices are infused to create exotic flavors. Onions and garlic accenting the distinct Thai spices. So satisfying that we've rarely found a customer feel that the absence of animal-based ingredients diminishes the taste in any way. Broth that is creamy and velvety, with a hint of sweetness and a zing of acidity from the lime juice, we invite you to try one of our customer favorites at Chakra.

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More about our Noodle Coconut Milk Soup

Noodle coconut milk soup, also known as laksa, is a popular and delicious dish that has its origins in Southeast Asia, particularly in Thailand, Malaysia, Singapore, and Indonesia. Our version begins with a variation on Tom Kha soup broth which has its origins in late 1800s Thailand. This flavorful and fragrant soup has become a beloved staple in many households and restaurants around the world due to its unique blend of spices, herbs, and creamy coconut milk. The origin of this soup dates back to the 15th century, when Chinese immigrants settled in the Malacca region of Malaysia. They brought with them their culinary traditions, including noodle soups. Over time, local Malay and Indian influences shaped the dish, resulting in the fusion of flavors that laksa is known for today. At one key point in history, chefs in Thailand interacting with their counterparts from other parts of Southeast Asia began to develop a distinctly Thai version of the soup which our dish at Chakra is based on. There are many variations of noodle coconut soup, with each region having its own twist on the dish. The two main types of laksa are curry laksa and asam laksa. Curry laksa is made with a coconut milk-based curry broth, while asam laksa has a tangy and sour tamarind-based broth. The base of the soup is typically made with a mixture of coconut milk, broth, and aromatics like lemongrass, galangal, and kaffir lime leaves. These ingredients are simmered together to infuse the broth with flavor. Protein is often marinated in a combination of spices and seasonings before being added to the soup. Vegetables like bean sprouts, bok choy, and sliced bell peppers are also commonly used to add crunch and freshness to the dish. Rice noodles are the most common choice for the dish, but other types of noodles can also be used, depending on personal preference. One key technique when making noodle coconut milk soup is to balance the flavors of sweet, salty, sour, and spicy. This is achieved by adjusting the amount of ingredients like coconut milk, soy sauce, lime juice, and chili paste to create a harmonious and complex flavor profile.