Vegetarian Curry Laksa
Warm, comforting, and bursting with bold flavors, this Vegetarian Curry Laksa is the perfect plant-based twist on a Malaysian classic. Featuring silky rice noodles bathed in a fragrant coconut milk broth infused with red curry paste, lemongrass, garlic, and ginger, this dish offers a rich and aromatic base. Crispy golden tofu, vibrant vegetables like snow peas, carrot, and baby corn, and a garnish of fresh bean sprouts and cilantro bring texture, color, and freshness to every bite. Best of all, this one-pot recipe comes together in under an hour, making it an ideal weeknight dinner for spice lovers and noodle enthusiasts alike. Whether you're craving a hearty vegan curry or simply want to explore Southeast Asian cuisine, this Vegetarian Curry Laksa will transport your taste buds straight to the bustling streets of Malaysia!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 250 grams firm tofu
- 400 ml coconut milk
- 500 ml vegetable broth
- 3 tablespoons red curry paste
- 100 grams bean sprouts
- 100 grams snow peas
- 1 carrot
- 100 grams baby corn
- 1 lemongrass stalk
- 2 garlic cloves
- 1 tablespoon ginger
- 1 lime
- 1 handful cilantro leaves
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
Instructions
Soak the rice noodles in warm water according to the package instructions until soft, then drain and set aside.
Cut the firm tofu into cubes. Heat 1 tablespoon of oil in a non-stick pan over medium heat and fry the tofu until golden brown on all sides. Set aside.
Heat 1 tablespoon of oil in a large pot over medium heat. Crush and finely chop the lemongrass, mince the garlic, and grate the ginger. Add them to the pot and sauté for 2-3 minutes until fragrant.
Add the red curry paste to the pot and stir well to combine with the aromatics, cooking for another 2 minutes to release the flavors.
Pour in the vegetable broth and bring to a simmer. Add the coconut milk, soy sauce, and brown sugar, and stir to combine.
Peel the carrot and cut into matchsticks. Slice the baby corn and halve the snow peas. Add them to the pot, along with the salt, and simmer for 5-7 minutes or until the vegetables are tender.
Add the rice noodles and the fried tofu to the pot, gently stirring to combine with the soup.
Juice the lime and add about 1 tablespoon of fresh lime juice to the soup. Adjust seasoning to taste, if necessary.
Divide the curry laksa into serving bowls, topping with a handful of bean sprouts and a garnish of fresh cilantro leaves.
Serve hot and enjoy this flavorful vegetarian curry laksa!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 17.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 730 mg | 16% | |
*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.
