Vegan Laksa
Dive into a bowl of vibrant and soul-warming Vegan Laksa, a rich and aromatic Southeast Asian noodle soup that’s bursting with flavor. This plant-based twist on the classic laksa features silky rice noodles, creamy coconut milk, and a homemade laksa paste infused with shallots, lemongrass, galangal, and ginger for an irresistibly fragrant base. Cubes of firm tofu and crunchy bean sprouts add satisfying texture, while soy sauce and lime offer the perfect balance of savory and tangy notes. Ready in just 45 minutes, this easy recipe is great for weeknight dinners or impressing guests with its bold, exotic flavors. Garnished with fresh cilantro and a wedge of lime, this dairy-free, gluten-free dish is a true crowd-pleaser. Perfect for vegan laksa lovers or anyone seeking to elevate their soup game, this recipe hits all the right notes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Rice noodles
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 200 g Firm tofu
- 100 g Bean sprouts
- 2 tbsp Red curry paste
- 2 Shallots
- 1 tbsp Galangal
- 1 Lemongrass stalk
- 3 Garlic cloves
- 1 tbsp Ginger
- 2 tbsp Soy sauce
- 1 Lime
- 1 bunch Cilantro
- 1 tsp Salt
- 2 tbsp Oil
Instructions
Begin by soaking the rice noodles in a bowl of hot water for about 15 minutes, or until they are soft, then drain and set aside.
While the noodles are soaking, prepare the laksa paste. In a food processor, combine shallots, galangal, lemongrass (tough outer layers removed), garlic, and ginger. Blend until a smooth paste forms.
Heat the oil in a large pot over medium heat. Add the prepared laksa paste and red curry paste to the pot, and fry for 2-3 minutes until fragrant.
Add the coconut milk and vegetable broth to the pot, stirring to combine with the paste. Bring the mixture to a gentle boil.
Cut the tofu into small cubes and add them to the pot. Reduce the heat and let the soup simmer for about 10 minutes.
Add the soy sauce and salt to the soup, adjusting the seasoning to taste.
Add the drained rice noodles to the soup and stir gently to incorporate. Continue to cook for a few more minutes, ensuring the noodles are heated through.
Just before serving, add the bean sprouts to the pot, allowing them to briefly soften in the hot soup.
Serve the laksa hot, garnishing each bowl with fresh cilantro leaves and a wedge of lime for squeezing over the top.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 51.6 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2628 mg | 56% | |
*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.
