Vegan Laksa

Name: Vegan Laksa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400ml coconut milk; 600ml vegetable stock; 3 tbsp vegan laksa paste or red curry paste; 300g firm tofu, cubed and fried; 200g rice noodles; 200g bean sprouts; 2 bok choy, halved; 2 stalks lemongrass, bruised; 1 tbsp soy sauce; 1 tsp sugar; fresh coriander, lime and chilli to serve

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.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

medium

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

400mlcoconut milk

600mlvegetable stock

3 tbspvegan laksa paste or red curry paste

300gfirm tofu, cubed and fried

200grice noodles

200gbean sprouts

2bok choy, halved

2 stalkslemongrass, bruised

1 tbspsoy sauce

1 tspsugar

fresh coriander, lime and chillito serve

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.

Calories

431

Protein

17.3g

Fat

30.8g

Carbs

28g

Fiber

4.6g

Sodium

810mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.