A spicy Southeast Asian coconut soup that’s gluten-free and deliciously hot. This Spicy Spaghetti Squash Laksa is bound to warm you up as the weather cools down.
A Comforting Meal in a Bowl
Soup is probably one of our favorite meals and there is nothing better than a hot bowl of steaming soup on a cool Fall night. Although we have some classic varieties in our regular dinner rotation such as Lemon, Parsnip and Potato Soup and Hearty Lentil Minestrone Soup.
However, not an Autumn goes by without us making Vegan Whole Pumpkin Soup and now we might have a new Fall favorite- spaghetti squash laksa!
Coconut Curry Noodle Soup
Although laksa is traditionally made with homemade laksa curry, this meat-free recipe uses store-bought curry paste for an easy and fuss free alternative. However if you can find laksa paste at the grocery store that can be used as well. Just be sure it doesn’t include shrimp or fish sauce because it typically does.
Additionally, one more twist is the addition of spaghetti squash as a replacement for wheat or rice noodles. By using winter squash, this meal is hearty, nutritious and just plain fun. Of course, feel free to switch out the squash for noodles if you are craving this soup during another season and try this Spicy Tofu Laksa recipe!
WHAT YOU WILL NEED:
- Spaghetti Squash – The strands of roasted squash are a perfect replacement for noodles in this spicy “noodle” soup.
- Onion & Garlic – A combination of sweet and pungent flavor provide depth and complexity.
- Jalapeño – Fresh pepper provides mild heat which compliments the spicy curry paste.
- Ginger – Grated fresh ginger brings fragrant flavor with a little bite.
- Curry Paste – Green or red curry paste can be used for a quick and easy alternative to homemade laksa paste.
- Vegetable Broth – The vegetable broth adds additional flavor to this vegan soup.
- Coconut Milk – This provides creaminess to offset the heat from the curry paste.
- Baby Bok Choy – This healthy small vegetable adds a slight crunch and mild flavor.
- Coconut Oil – The oil provides necessary fat for this plant-based meal.
- Enoki Mushrooms – Thin enoki mushrooms are a great substitute for bean sprouts and they taste amazing with the roasted squash.
- Tofu – Extra firm tofu brings protein and heartiness to this vegetable soup.
- Lime – Acidity from the lime brightens the flavors and provides a sharp tanginess to the laksa.
FAQ & Spicy Spaghetti Squash Laksa Tips:
Where did laksa originate from?
- Laksa is from Southeast Asia and it is popular in the cuisines of Indonesia, Malaysia, and Singapore. Although it is traditionally made with chicken, prawn, or fish.
Can laksa be frozen and reheated?
- Yes. Although the soup won’t be as pretty the next time, it will still taste incredible and can safely be reheated.
Use Firm Tofu.
- The denseness of extra firm tofu works best so it stays in solid pieces within the soup. But feel free to replace it with firm or soft tofu if you don’t mind it breaking apart.
- Depending on the size of your spaghetti squash, it may take anywhere from 40 minutes to an hour to roast. By starting the squash first, it will be cooked and ready to add to the soup when needed. In addition, the squash can also be roasted a day or two in advance to save time.
A Cozy Bowl Perfect for Fall Nights
If you are in need of a comforting bowl of soup, look no further than this plant-based spicy squash soup. It’s bound to heat you up and leave you full and satisfied even on a chilly night. Enjoy!
Finally, if you have made this laksa recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy cooking! 😋
Spicy Spaghetti Squash Laksa
- Prep Time: 10 min.
- Cook Time: 50 min.
- Total Time: 1 hour
- Yield: 6 Servings 1x
- Category: Soup
- Method: Roast, Sauté, Simmer
- Cuisine: Malaysian
- Diet: Vegan
A spicy curry soup perfect for cool Fall nights. This vegan spaghetti squash laksa is hearty, satisfying, and it brings the heat!
- 1 Medium Spaghetti Squash (Halved, Seeds Removed)
- 3 Tbsp Coconut Oil
- 1 Medium Red Onion (Sliced)
- 1 Jalapeño (Sliced)
- 2 Cloves Garlic (Peeled and Grated)
- 2 Tbsp Fresh Ginger (Peeled and Grated)
- 3 Tbsp Green Curry Paste
- 6 Cups Vegetable Broth
- 1 13.5 oz Coconut Milk
- 1 Medium Baby Bok Choy (Chopped)
- 3.5 oz Enoki Mushrooms (Separated)
- 1 15 oz pkg Firm Tofu (Cubed)
- 1 Lime (Juiced)
- 2 Tbsp Packed Fresh Cilantro (Garnish)
- Preheat the oven to 400℉. Prepare all produce as directed above.
- Coat a baking sheet with coconut oil as well as Brush the inside of the cut and deseeded squash. Season the squash with salt and pepper if desired. Place the squash cut side down on the baking sheet and bake for 40 minutes or until soft to the touch.
- While the squash cooks, in a deep stock pot over medium heat and 1 Tbsp of coconut oil along with the red onion and jalapeño. Cook stirring occasionally until fragrant. Approx. 2 minutes.
- Next, add the grated garlic, grated ginger and curry paste. Stir to incorporate and cook for 1 minute.
- Add the vegetable broth and coconut milk and stir to scrape anything off the bottom of the pot. Cover and allow to come to a simmer.
- When the squash has finished cooking, allow to cool slightly and carefully use a fork to scrape the noodle-like strands into a bowl and set aside.
- Once the soup is simmering, add the bok choy, enoki mushrooms, tofu and lime juice.
- Scoop some of the squash into each bowl for serving and cover with the soup.
- Garnish with fresh cilantro, extra sliced jalapeños, a lime wedge and A dollop of chili garlic sauce. Serve immediately.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months in an airtight container.
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Keywords: Vegan Laksa Recipe, Spaghetti Squash Soup, Spicy Curry Soup