Laksa Noodle Soup with Soybean Spaghetti

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.

Laksa Bean Noodle Soup


  • 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


  1. Cook 1 pack of soybean spaghetti according to directions on the package. Distribute among four large noodle soup bowls.
  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.
  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.
  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.
  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.
  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!