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