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Vegan Laksa
A fragrant Malaysian-inspired vegan laksa built on coconut milk, tofu and rice noodles. Frying the laksa paste alone in the pot for a couple of minutes before the coconut milk goes in is what toasts its spices, unlocking their fragrance rather than leaving the broth tasting flat.
Ingredients
Instructions
Fry laksa paste in a pot 2 minutes until fragrant.
Add lemongrass, coconut milk and stock.
Bring to a simmer, cook 10 minutes.
Season with soy sauce and sugar.
Cook rice noodles according to packet, divide between bowls.
Add bok choy to hot broth for 2 minutes.
Ladle broth and bok choy over noodles.
Add fried tofu and bean sprouts. Top with coriander, lime and chilli.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
