An oldie but a goodie! This Laksa soup is a great weeknight meal and a perfect way to use up leftover veggies in the fridge, freezer, or pantry.

If you aren't familiar with it already, laksa is a popular spicy noodle soup that is often found in Indonesia, Malaysia, and Singapore.

The version of laksa that I like to make, is a coconut-based red curry soup.

I was first introduced to laksa a few years ago when I was seeking out an thai inspired soup with a bit of a kick to it. This soup is absolutely teaming with vegetables, and the best part is that you can swap any of them out with something else if you'd rather! Laksa is a very forgiving soup in that sense.

I love that I can make this soup year round, adjusting it accordingly with vegetables that are fresh and in season! I plan to make this again soon with sweet potato, tofu, and maybe even some mushrooms. 

If you like more spice to your soup, feel free to add more of the curry paste or a little drizzle of sriracha.

Step-by-Step Photos: