Vegetarian Seafood Laksa
Dive into a bowl of creamy, flavorful comfort with this Vegetarian Seafood Laksa, a plant-based twist on the classic Southeast Asian dish. Combining thick rice noodles, vibrant vegetables, and plant-friendly konjac-based shrimp and calamari, this laksa is a perfect fusion of bold flavors and satisfying textures. The rich, aromatic broth—made with fragrant laksa paste, silky coconut milk, and wholesome vegetable broth—is delicately spiced and balanced with fresh lime juice for a zesty kick. Topped with crispy tofu, crunchy bean sprouts, and a sprinkle of fresh cilantro and chili, this dish is a hearty yet refreshing meal that's ready in under an hour. Perfect for vegans and vegetarians craving a taste of the tropics, this vegetarian seafood laksa is a show-stopping dish that's sure to become a family favorite.
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Recipe Information
Ingredients
- 200 grams Thick rice noodles
- 200 grams Extra firm tofu
- 100 grams Konjac shrimp
- 100 grams Konjac calamari
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 4 tablespoons Laksa paste
- 150 grams Broccoli
- 1 large Carrot
- 100 grams Bean sprouts
- 1 large Lime
- 1 bunch Fresh cilantro
- 2 stalks Spring onions
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Black pepper
- 1 small Red chili
Instructions
Prepare the rice noodles according to package instructions. Rinse under cold water and set aside.
Cut the tofu into 1-inch cubes. In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
Chop the broccoli into bite-sized florets and peel and julienne the carrot. Thinly slice the spring onions and red chili.
In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the laksa paste and sauté for about 2 minutes or until fragrant.
Pour in the coconut milk and vegetable broth. Stir well to combine the paste into the liquid. Bring to a gentle boil.
Add the konjac shrimp and calamari along with the broccoli and carrot. Simmer for about 5 minutes, or until the vegetables are tender.
Add the fried tofu and rice noodles to the pot. Stir gently and cook for another 2-3 minutes, allowing the flavors to meld together.
Season the laksa with salt and black pepper to taste. Squeeze the juice of the lime into the soup and stir.
Divide the laksa into bowls and garnish with bean sprouts, fresh cilantro leaves, spring onions, and slices of red chili for added heat.
Serve hot and enjoy this flavorful vegetarian seafood laksa.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 51.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1734 mg | 133% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3226 mg | 69% | |
*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.
