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VEGETARIAN LAKSA

Alright, let me tell you about a dish that’ll rock your world: Vegetarian Laksa. This isn’t just any bowl of noodles – we’re talking a rich, flavour-packed Southeast Asian broth that’s both comforting and absolutely tantalizing. Whether you’re a lifelong veggie or just fancy a meat-free evening, this one’s a winner. Ready to get your taste buds dancing?
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutritions

Nutrition Facts
VEGETARIAN LAKSA
Amount per Serving
Calories
360
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
14
g
88
%
Sodium
 
800
mg
35
%
Carbohydrates
 
35
g
12
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Fresh noodles about 200g (7 oz) – the fresher, the better!
  • Creamy coconut milk roughly 400ml (13.5 fl oz) – the backbone of our dish.
  • Good old vegetable broth about 500ml (17 fl oz).
  • Tofu cubed (firm is best!): 200g (7 oz).
  • Bean sprouts: 100g 3.5 oz – for that satisfying crunch.
  • A red bell pepper sliced thin.
  • Green beans snipped: 100g (3.5 oz).
  • Your favorite red curry paste: 2 good dollops.
  • Fresh ginger grated: 1 spoonful.
  • Few cloves of garlic minced – because what’s cooking without garlic?
  • Soy sauce to taste.
  • A lime squeezed.
  • Fresh herbs like cilantro & mint for garnishing.
  • Red chili if you dare – sliced thin!

Instructions

  • Grab a pot, warm it up on medium.
  • Toss in ginger & garlic – make it sizzle until it smells divine.
  • Now, that red curry paste? In it goes! Cook it for a couple of minutes.
  • Time for the veggie broth. Let it bubble gently.
  • Coconut milk’s turn! Pour and stir.
  • Drizzle soy sauce, lime juice, and toss in tofu.
  • Let it all mingle and become friends for about 15 minutes.
  • Got those noodles ready? Follow the pack, they know best.
  • Veggies in! Peppers, green beans, let them soak up that vegetarian laksa goodness.
  • Noodles in bowls, ladle that rich soup over.
  • Garnish? Oh yes! Cilantro, mint, sprouts and a touch of chili if you’re brave!

Notes

TIPS
More spice in your vegetarian laksa? Just add a tad more curry paste or some chilies.
Bok choy or mushrooms? Toss ’em in if you fancy.
Longer simmer = richer flavor. But keep an eye; don’t let it turn to sludge.
HOW TO CHOW DOWN
Serve steaming hot, right out of the pot.
Got some crusty bread or spring rolls? Perfect sidekick.
Use a fork and spoon, and get ready for a vegetarian laksa journey!