Name: Sweet and Spicy Vegan Spaghetti Squash Laksa Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 large spaghetti squash, halved lengthwise, seeds removed (about 4 pounds); 4 tablespoons coconut oil, divided; 1 teaspoon coarse salt, divided, plus more to taste; 1/2 teaspoon freshly ground black pepper, divided; 4 scallions, white and light green parts, thinly sliced; 2 large cloves garlic, minced; 2-inch knob ginger, minced; 1 minced fresh Thai chili or jalapeno, or adjust to taste; 1 medium red bell pepper, sliced into strips; 8 ounces green beans, ends trimmed and cut in half; 2 heads baby bok choy, cut into 2-inch pieces; 2 tablespoons green curry paste; 6 cups low-sodium vegetable stock; 1 13.5-ounce can full-fat coconut milk; 2 teaspoons sweet chili sauce, plus more to taste; 1 tablespoon lime juice; Thinly sliced scallion tops; Thinly sliced jalapeno pepper; Mung bean sprouts; Lime wedges; Cilantro; Thai basil

Description

Our vegan rendition of sweet and spicy Malaysian laksa soup is swimming with fiery chili peppers, coconut milk, and tender spaghetti squash.

Ingredients

Scale

For the Soup:

1 large spaghetti squash, halved lengthwise, seeds removed (about 4 pounds)
4 tablespoons coconut oil, divided
1 teaspoon coarse salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, divided
4 scallions, white and light green parts, thinly sliced
2 large cloves garlic, minced
2-inch knob ginger, minced
1 minced fresh Thai chili or jalapeno, or adjust to taste
1 medium red bell pepper, sliced into strips
8 ounces green beans, ends trimmed and cut in half
2 heads baby bok choy, cut into 2-inch pieces
2 tablespoons green curry paste
6 cups low-sodium vegetable stock
1 13.5-ounce can full-fat coconut milk
2 teaspoons sweet chili sauce, plus more to taste
1 tablespoon lime juice

For Garnish/Serving (all optional/according to preference):

Thinly sliced scallion tops
Thinly sliced jalapeno pepper
Mung bean sprouts
Lime wedges
Cilantro
Thai basil

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Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Melt 2 tablespoons coconut oil in a microwave-safe bowl.
Lightly coat the inside of the halved squash with the melted coconut oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut side down on the prepared baking sheet. Bake until fork tender, about 25-30 minutes. Remove from the oven and set aside. Separate the strands from the skin with a fork when cool enough to handle.
In the meantime, add the remaining 2 tablespoons oil to a large saucepot over medium heat. Add the white and light green parts of the scallions. Cook, stirring occasionally, until they become translucent and begin to soften, about 3-5 minutes.
Add the garlic, ginger, and chilies, and stir for about 30 seconds, until fragrant. Do not brown the garlic.
Add the bell pepper, green beans, and bok choy, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until lightly browned, about 2-3 minutes, stirring occasionally.
Stir in the green curry paste. Cook, stirring occasionally, for 1 minute.
Gradually pour in the vegetable stock, scraping up any brown bits stuck on the bottom to deglaze the pan as you pour. Bring the soup to a boil, then reduce the heat to medium-low. Stir in the coconut milk and simmer, stirring occasionally, until the veggies are tender-crisp, about 15-20 minutes. Stir in the spaghetti squash strands and cook for 5 more minutes.
Remove from heat. Stir in the sweet chili sauce and lime juice. Adjust to taste with additional salt and chili sauce.
Divide among bowls. Garnish with sliced jalapenos, chopped green scallion tops, bean sprouts, cilantro, and Thai basil. Serve immediately, with wedges of lime.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting/Stovetop
Cuisine: Vegan

Keywords: spaghetti squash, vegan, laksa, soup