Vegan Seafood Laksa
Dive into a bowl of comforting, flavor-packed Vegan Seafood Laksa, a plant-based twist on the classic Southeast Asian favorite. This aromatic noodle soup combines creamy coconut milk, fragrant spices like lemongrass, turmeric, and coriander, and a medley of delicious toppings for a satisfying meal. Featuring tender tofu, meaty mushrooms, and a touch of umami-rich seaweed flakes, this vegan version captures all the essence of seafood-inspired laksa, without the seafood. Ready in under an hour, it's perfect for a cozy weeknight dinner or an impressive dinner party dish. Garnished with fresh cilantro, crunchy bean sprouts, and a squeeze of lime, this vibrant vegan laksa will transport your taste buds straight to the tropics. Vegan, gluten-free, and irresistibly flavorful, it’s a must-try for plant-based food lovers!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 lemongrass stalk, outer layer removed and finely sliced
- 1 red chili, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 400 ml coconut milk
- 300 grams tofu, cut into cubes
- 2 tablespoons seaweed flakes
- 150 grams mushrooms, sliced (shiitake or button)
- 1 lime, juiced
- 2 tablespoons soy sauce
- 1 cup bean sprouts
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 lime wedges, for serving
Instructions
Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion is translucent.
Stir in the sliced lemongrass, chopped chili, ground turmeric, and ground coriander. Cook for another 2 minutes until the spices release their fragrance.
Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer over medium heat.
Add the cubed tofu, seaweed flakes, and sliced mushrooms to the pot. Stir well and allow to simmer for 10-15 minutes, letting the flavors combine.
Stir in the lime juice and soy sauce, and season with salt and black pepper. Adjust seasoning to taste.
Divide the cooked noodles among serving bowls. Ladle the hot laksa broth over the noodles.
Top each bowl with bean sprouts and chopped cilantro.
Serve immediately with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 59.4 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1358 mg | 104% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4142 mg | 88% | |
*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.
