Vegetarian Laksa
Dive into a bowl of pure comfort with our tantalizing Vegetarian Laksa recipe—an easy, flavorful twist on a classic Southeast Asian dish. This plant-based laksa boasts creamy coconut milk paired with aromatic laksa paste to create a rich, spicy broth, perfectly balanced by tangy lime juice and a touch of soy sauce. It’s loaded with wholesome ingredients like tender rice noodles, nutrient-packed spinach, crispy tofu cubes, and vibrant julienned carrots and red bell peppers. Topped with fresh cilantro and crunchy bean sprouts, this dish is both visually stunning and bursting with flavor. Ready in just 40 minutes, this laksa is the ultimate weekday dinner or special weekend treat, delivering authentic flavors right from your kitchen. Perfect for vegetarians and anyone craving a hearty, soul-warming noodle soup!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 300 grams Medium-firm tofu, cubed
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 100 grams Spinach leaves
- 3 tablespoons Laksa paste
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 100 grams Bean sprouts
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 1 tablespoon Vegetable oil
Instructions
Start by preparing the rice noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and stir-fry for 2-3 minutes until fragrant.
Add the cubed tofu to the pot, stirring gently to coat it with the laksa paste.
Pour in the vegetable broth and bring the pot to a simmer. Let it cook for about 5 minutes.
Add the coconut milk, soy sauce, lime juice, and sugar. Stir to combine the ingredients well.
Add the carrot and red bell pepper slices to the pot. Allow them to simmer until the vegetables are tender, about 5 minutes.
Stir in the spinach leaves and cook for another 2 minutes until they wilt.
Season the soup with salt and adjust the seasoning as needed to taste.
Divide the cooked rice noodles among four bowls.
Ladle the hot soup over the noodles, making sure to evenly distribute the vegetables and tofu.
Top each bowl with bean sprouts and freshly chopped cilantro.
Serve hot with additional lime wedges on the side if desired.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 58.1 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1340 mg | 103% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3506 mg | 75% | |
*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.
