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Vegan Laksa Noodle Soup with Turmeric-Ginger Broth


This hearty and aromatic soup is inspired by the flavors of Southeast Asia, particularly from Malaysia and Singapore. The turmeric-ginger broth adds a warm and comforting touch to the dish, while the noodles provide a satisfying base for the rich and flavorful sauce.

: Southeast Asian-inspired Vegan Fusion
Servings: 6-8


  • 1 package vegan laksa noodles (or substitute with eggless noodles or rice noodles)
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth (homemade or store-bought)
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish


  1. Cook the noodles according to package instructions.
  2. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
  3. Add the garlic, ginger, and turmeric. Cook for another minute, stirring constantly.
  4. Pour in the vegetable broth and coconut milk. Bring to a simmer.
  5. Season with salt and pepper to taste.
  6. Serve the soup hot, garnished with fresh cilantro leaves.

Matching Drinks

For this dish, we would recommend a white wine that complements the warm and aromatic flavors of the turmeric-ginger broth. Here are a few options:

Riesling: This German white wine is known for its crisp acidity and flavors of green apple, pear, and honey. It would pair nicely with the noodles and sauce.

Pinot Grigio: A light-bodied Pinot Grigio with flavors of green apple, pear, and a hint of citrus would also complement the dish well.

Gewürztraminer: This aromatic white wine from Alsace, France is known for its floral and fruit aromas. It would pair nicely with the laksa noodles and turmeric-ginger broth.