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.
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40 Mins
Total time
25 Mins
Cook Time
25 Mins
Prep Time
4 People
Serves
Medium Difficulty
Vegan
Diet
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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
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Main Procedure
Step 1
Take a blender and combine all the ingredients of laksa paste and blend until smooth. Add a little water to adjust the consistency.
Step 2
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.
Step 3
Add in the coconut milk and vegetable broth. Bring it to boil.
Step 4
Add mushrooms and broccoli. Let them cook and become tender. Once done, add tofu and simmer for a couple of minutes.
Step 5
Take a separate pot and cook rice noodles in it. Drain and rinse them with cold water once they are cooked properly.
Step 6
Divide the noodles into bowls and pour the hot laksa soup over them. Top the dish with your choice of toppings.
Step 7
Serve the dish hot with a wedge of lime and fresh herbs on top.