Nut-Free Curry Laksa
Savor the bold and aromatic flavors of this Nut-Free Curry Laksa, a comforting Southeast Asian-inspired noodle soup that's perfect for allergy-friendly and plant-based diets. Featuring silky rice noodles nestled in a rich, fragrant broth made with creamy coconut milk, aromatic lemongrass, and warming spices like turmeric, coriander, and cumin, this dish is a celebration of vibrant flavors. The addition of tofu puffs creates delightful bursts of texture, while fresh beansprouts, zesty lime, and a sprinkle of herbs like cilantro and mint bring a refreshing finish to every bowl. Ready in under an hour and free from peanuts or tree nuts, this easy and delicious recipe is a crowd-pleaser that's perfect for weeknight dinners or special occasions. Serve piping hot and let your guests customize their bowls for an unforgettable experience!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 2 stalks lemongrass stalks
- 1 inch piece ginger
- 4 cloves garlic cloves
- 2 medium shallots
- 2 whole red chili peppers
- 1 teaspoon ground turmeric
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 400 ml coconut milk
- 500 ml vegetable broth
- 200 grams tofu puffs
- 100 grams beansprouts
- 1 whole lime
- 0.5 bunch fresh cilantro
- 0.5 bunch fresh mint
- to taste salt
Instructions
Soak the rice noodles in hot water for 10 minutes, or until softened. Drain and set aside.
Peel and chop the lemongrass, ginger, garlic, shallots, and red chili peppers. Blend these with a splash of water to form a smooth paste.
Heat the vegetable oil in a large pot over medium heat. Add the paste and cook for 5-7 minutes, stirring frequently, until fragrant and the oil starts to separate.
Stir in the ground turmeric, coriander powder, and cumin powder. Cook for another 2 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer and cook gently for 10 minutes to allow the flavors to meld.
Add the tofu puffs to the pot and simmer for another 5 minutes.
Season the laksa with salt according to taste.
To assemble, divide the softened noodles among four serving bowls. Ladle the curry broth and tofu puffs over the noodles.
Top each bowl with beansprouts, lime wedges, and a sprinkle of fresh cilantro and mint.
Serve immediately, encouraging guests to squeeze lime juice over their laksa before eating.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 50.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1105 mg | 85% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3582 mg | 76% | |
*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.
