Nut-Free Laksa
Experience the bold and vibrant flavors of Southeast Asia with this Nut-Free Laksa, a comforting and allergy-friendly take on the classic noodle soup. Packed with aromatic ingredients like lemongrass, fresh ginger, and turmeric, this dish creates a fragrant, creamy broth made with coconut milk and vegetable broth—completely free of nuts but bursting with umami richness. Tender cubes of tofu and soft rice noodles are the heart of this recipe, topped with crunchy bean sprouts and fresh cilantro for the perfect balance of textures. Ready in just 45 minutes, this easy-to-follow laksa is ideal for weeknight dinners or a cozy meal on cooler days. Add a squeeze of lime for a tangy finish, and savor every spoonful of this delectable, nut-free twist on a traditional favorite.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Coconut oil
- 2 medium Shallots, finely chopped
- 3 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Red chili, sliced (adjust for spice preference)
- 1 large Lemongrass stalk, finely chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 400 milliliters Coconut milk
- 600 milliliters Vegetable broth
- 1 tablespoon Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 250 grams Firm tofu, cubed
- 100 grams Bean sprouts
- 1 handful Fresh cilantro, chopped
- 1 whole Lime wedges, for serving
Instructions
Prepare the rice noodles according to the package instructions. Once cooked, set them aside.
In a large pot, heat the coconut oil over medium heat.
Add the shallots, garlic, ginger, and red chili. Sauté until fragrant, about 3-4 minutes.
Stir in the lemongrass, ground coriander, and ground turmeric, cooking for another 2 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add fish sauce, soy sauce, and brown sugar. Bring the soup to a gentle simmer.
Add the cubed tofu and allow to simmer for 10-15 minutes, letting the flavors infuse.
Just before serving, stir in the lime juice.
Divide the rice noodles among serving bowls. Ladle the laksa soup over the noodles.
Top each bowl with fresh bean sprouts and a sprinkle of cilantro.
Serve hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 59.3 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1962 mg | 151% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3039 mg | 65% | |
*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.
