Dinner Creamy Vegan Laksa — A Flavour-Packed Southeast Asian Delight
This Creamy Vegan Laksa is a rich coconut curry noodle soup that is packed with Southeast Asian flavours, veggies, and plant-based goodness. The recipe's perfect for a comforting and hearty meal.
Creamy Vegan Laksa is a soul warming, fragrant noodle soup that is inspired by the dynamic flavours of Southeast Asia. Known for its rich, coconut-based broth and the zesty blend, this plant-based form of the classic dish delivers depth, comfort, and boldness.
Traditionally rooted in Malaysian, Singaporean, and Indonesian cuisines, Laksa is cherished by everyone for its harmony of spicy, savoury, and creamy notes. The vegan adaptation of this recipe still remains true to the original essence while replacing seafood and meat with a variety of fresh vegetables, tofu, and rice noodles. The broth is considered as the heart and soul of Laksa. It is made with a blend of red curry paste, ginger, garlic, lemongrass, and creamy coconut milk. This flavourful blend results in a satisfying and comforting broth that offers a variety of different flavours, making the traditional dish rich.
This dish is perfect for those who want to explore the global cuisines. This recipe of Laksa is an excellent choice if you want to try this the traditional cuisine of Southeast Asia with a cruelty-free twist. It offers a beautiful balance of texture and tastes with the silky noodles, crispy vegetables, and rich broth. Each spoonful of this delicious recipe is sure to deliver a burst of flavours.
Ideal for cosy evenings, dinner parties, or even a special weekend treat, this creamy delicacy is not only filling but can also be adapted to your taste and preferences. Garnish your dish with fresh herbs, a squeeze of lime, and bean sprouts to add taste and texture to your dish.
With the comforting taste and irresistible aroma of the cuisine, this Vegan Laksa proves the you cann create a filling and luxurious dish without the use of meat in it. It’s a culinary journey in a bowl, offering warmth, nutrition, and an unforgettable taste experience.
Ingredients
- 1 Tablespoon FOR LAKSA PASTE: Coconut or Vegetable Oil
- 1 Piece Onion (chopped)
- 3 Piece Garlic Cloves
- 1 Inch Ginger
- 2 Tablespoon Lemongrass (chopped white part)
- 2 Piece Red Chillies
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Ground Turmeric
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon Soy Sauce
- 1 Tablespoon FOR SAUCE: Oil
- 400 Milliliter Coconut Milk
- 3 Cup Vegetable Broth
- 200 Gram Tofu
- 150 Gram Rice Noodles
- 1 Cup Mushroom
- 1 Cup Broccoli Florets
- 1 Piece Lime Juice
- TOPPINGS: Fresh cilantro or Thai basil
- Bean Sprouts
- Lime Wedges
- Red Chili
- Fried Shallots
Cooking Instructions
Take a blender and combine all the ingredients of laksa paste and blend until smooth. Add a little water to adjust the consistency.
Take a pot and heat 1 tbsp oil in it. Add the laksa paste and saute for about 5 minutes. Wait till the paste becomes fragrant.
Add in the coconut milk and vegetable broth. Bring it to boil.
Add mushrooms and broccoli. Let them cook and become tender. Once done, add tofu and simmer for a couple of minutes.
Take a separate pot and cook rice noodles in it. Drain and rinse them with cold water once they are cooked properly.
Divide the noodles into bowls and pour the hot laksa soup over them. Top the dish with your choice of toppings.
Serve the dish hot with a wedge of lime and fresh herbs on top.
Summary
Creamy Vegan Laksa — A Flavour-Packed Southeast Asian Delight
This Creamy Vegan Laksa is a rich coconut curry noodle soup that is packed with Southeast Asian flavours, veggies, and plant-based goodness. The recipe's perfect for a comforting and hearty meal.
Ingredients
- 1 Tablespoon FOR LAKSA PASTE: Coconut or Vegetable Oil
- 1 Piece Onion (chopped)
- 3 Piece Garlic Cloves
- 1 Inch Ginger
- 2 Tablespoon Lemongrass (chopped white part)
- 2 Piece Red Chillies
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Ground Turmeric
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon Soy Sauce
- 1 Tablespoon FOR SAUCE: Oil
- 400 Milliliter Coconut Milk
- 3 Cup Vegetable Broth
- 200 Gram Tofu
- 150 Gram Rice Noodles
- 1 Cup Mushroom
- 1 Cup Broccoli Florets
- 1 Piece Lime Juice
- TOPPINGS: Fresh cilantro or Thai basil
- Bean Sprouts
- Lime Wedges
- Red Chili
- Fried Shallots
Main Procedure
Take a blender and combine all the ingredients of laksa paste and blend until smooth. Add a little water to adjust the consistency.
Take a pot and heat 1 tbsp oil in it. Add the laksa paste and saute for about 5 minutes. Wait till the paste becomes fragrant.
Add in the coconut milk and vegetable broth. Bring it to boil.
Add mushrooms and broccoli. Let them cook and become tender. Once done, add tofu and simmer for a couple of minutes.
Take a separate pot and cook rice noodles in it. Drain and rinse them with cold water once they are cooked properly.
Divide the noodles into bowls and pour the hot laksa soup over them. Top the dish with your choice of toppings.
Serve the dish hot with a wedge of lime and fresh herbs on top.
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