Gluten-Free Curry Laksa
Warm your soul with this comforting and aromatic Gluten-Free Curry Laksa, a rich and spicy Southeast Asian noodle soup that's perfect for quick weeknight dinners or special gatherings. This recipe features tender rice vermicelli noodles immersed in a creamy, gluten-free coconut broth infused with fragrant curry laksa paste. Protein-packed with succulent prawns and cubes of firm tofu, it's balanced with crisp bean sprouts, wilted bok choy, and zesty lime juice for a vibrant, well-rounded dish. Topped with fresh coriander and a hint of chili for heat, this 45-minute, one-pot meal offers the perfect blend of bold flavors and wholesome ingredients, perfect for gluten-free diets while staying authentic to traditional Malaysian cuisine.
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Recipe Information
Ingredients
- 200 g Rice noodles (vermicelli)
- 400 ml Lite coconut milk
- 500 ml Chicken or vegetable stock (gluten-free)
- 100 g Curry laksa paste (gluten-free)
- 200 g Firm tofu
- 150 g Bean sprouts
- 200 g Cooked prawns
- 100 g Bok choy or spinach
- 1 whole Lime
- 10 g Fresh coriander
- 2 tsp Salt
- 2 tbsp Vegetable oil
- 1 whole Red chili, sliced
Instructions
Start by soaking the rice noodles in warm water for 15-20 minutes until they soften. Drain and set aside.
In a large pot over medium heat, add the vegetable oil. Once hot, add the curry laksa paste. Stir-fry for about 2-3 minutes until fragrant.
Add the coconut milk and chicken or vegetable stock to the pot. Stir well to combine with the curry paste. Bring to a gentle simmer.
Cut the firm tofu into cubes. Add the tofu and prawns to the simmering soup. Cook for 5-7 minutes, allowing the flavors to meld together and the tofu to absorb some of the broth.
Stir in the bok choy or spinach, cooking for 2-3 minutes until the greens have wilted.
Add the soaked rice noodles and bean sprouts to the pot. Stir gently to combine and ensure the noodles are heated through.
Season the laksa soup with salt to taste and squeeze juice from the lime into the pot.
Serve the laksa in bowls, garnish with fresh coriander and sliced red chili for an extra kick.
Enjoy your gluten-free curry laksa hot, savoring the aromatic flavors!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 9552 mg | 415% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.1 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1802 mg | 38% | |
*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.
