Vegan Curry Laksa
Indulge in the vibrant flavors of this Vegan Curry Laksa, a plant-based twist on the beloved Malaysian noodle soup. Bursting with aromatic spices like turmeric and coriander, this dish features a creamy coconut milk broth infused with fresh ginger, red chilies, and lemongrass, delivering an irresistible depth of flavor. Loaded with tender rice noodles, protein-packed tofu, crunchy bean sprouts, and nutrient-rich pak choi, this comforting bowl is garnished with fresh cilantro and zesty lime wedges for a bright, citrusy finish. Perfect for a cozy weeknight dinner or impressing guests with its rich, exotic flavors, this recipe is entirely dairy-free, gluten-free (when using tamari), and ready in under an hour. Dive into this soul-warming vegan laksa and discover how easy it is to transform simple ingredients into a dish that feels equal parts indulgent and nourishing.
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Recipe Information
Ingredients
- 200 g Rice noodles
- 2 tablespoons Coconut oil
- 1 Red onion
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 2 Red chilies
- 1 teaspoon Ground turmeric
- 1 teaspoon Coriander powder
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 2 tablespoons Tamari or soy sauce
- 1 Lemongrass stalk
- 300 g Tofu, firm and cubed
- 100 g Bean sprouts
- 2 Pak choi
- 1 Lime, cut into wedges
- 0.5 cup Fresh cilantro, chopped
- to taste Salt
- to taste Pepper
Instructions
Soak the rice noodles in warm water for 15 minutes or until they become soft. Drain and set aside.
Finely chop the red onion, garlic, ginger, and red chilies.
In a large pot, heat the coconut oil over medium heat. Add the chopped red onion, garlic, ginger, and chilies. Sauté for about 5 minutes until the onion becomes soft and translucent.
Add the ground turmeric and coriander powder to the pot, stirring well to coat the aromatic mixture.
Pour the coconut milk and vegetable broth into the pot. Stir in the tamari or soy sauce and bring the mixture to a gentle simmer.
Gently bruise the lemongrass stalk by giving it a good whack with the back of a knife, then add it to the pot.
Add the cubed tofu, allowing it to simmer in the coconut broth for about 10 minutes, so it absorbs the flavors.
Add the bean sprouts and pak choi to the broth, cooking for an additional 2-3 minutes until the pak choi wilts.
Season the laksa with salt and pepper to your taste.
Divide the soaked rice noodles among serving bowls. Pour the laksa broth over the noodles, including an even portion of tofu and vegetables in each bowl.
Garnish each bowl with fresh cilantro and serve with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 54.6 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2547 mg | 196% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3943 mg | 84% | |
*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.
