Dairy-Free Curry Laksa
Indulge in the vibrant flavors of this Dairy-Free Curry Laksa, a comforting bowl of Southeast Asian-inspired goodness that’s perfect for vegans and those avoiding dairy. Featuring silky rice noodles bathed in a rich, aromatic broth made with creamy coconut milk, red curry paste, and warming ginger and garlic, this recipe is bursting with bold and satisfying flavors. Tender tofu and a medley of fresh toppings, including mung bean sprouts, cilantro, spring onions, and sliced chili, add texture and brightness to every spoonful. Ready in under an hour, this easy, gluten-free laksa is a wholesome yet luxurious meal the whole family will love. Perfect for weeknight dinners, it’s hearty, customizable, and packed with plant-based protein!
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Recipe Information
Ingredients
- 250 g Rice noodles
- 2 tbsp Coconut oil
- 3 tbsp Red curry paste
- 3 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 2 Shallots, chopped
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 300 g Tofu, firm and cubed
- 2 tbsp Lime juice
- 2 tbsp Soy sauce
- 150 g Mung bean sprouts
- 1 cup Fresh cilantro, chopped
- 2 Spring onions, sliced
- 1 Fresh red chili, sliced
Instructions
Step 1: Soak the rice noodles in warm water for about 10-15 minutes until softened. Drain and set aside.
Step 2: In a large pot, heat the coconut oil over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant.
Step 3: Add the minced garlic, grated ginger, and chopped shallots to the pot. Stir-fry for another 2 minutes until the shallots are soft.
Step 4: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Step 5: Add the cubed tofu to the pot and let it simmer for about 10 minutes, allowing the tofu to absorb the flavors.
Step 6: Stir in the lime juice and soy sauce. Taste and adjust seasoning if needed.
Step 7: Divide the soaked noodles among serving bowls. Ladle the hot soup and tofu over the noodles.
Step 8: Top with mung bean sprouts, chopped cilantro, sliced spring onions, and fresh red chili for garnish.
Step 9: Serve immediately with additional lime wedges on the side if desired.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 67.4 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2386 mg | 184% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3909 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
