Vegan Laksa
This vibrant plant-based take on classic Malaysian laksa is bursting with depth of flavor, warming spices, and creamy coconut. It's a comforting and filling noodle soup, naturally gluten-free and packed with protein-rich tofu and fresh vegetables.
Instructions
- 1
Process shallots (3 medium), cloves (4 garlic), stalks (2 lemongrass) (white part chopped), ginger (40 g) (or galangal), chillies (4 red) (fresh or dried Thai chillies), and nori (1 tbsp) (ground) until finely shredded.
- 2
Heat neutral oil (2 tbsp) in a heavy pot. Add the paste and fry slowly for minutes (15), stirring constantly.
- 3
Add ground turmeric (1 tsp), ground coriander (1 tsp), ground cumin (0.5 tsp), and sweet paprika (1 tsp) to the paste and fry for minutes (5), stirring.
- 4
Stir in vegetable stock (1.2 litre) and fine salt (1 tsp). Add remaining lemongrass (excluding outer leaves). Cover and simmer for minutes (30).
- 5
Remove lemongrass. Stir in coconut milk (400 ml).
- 6
Season with more [fine salt], juice (0.5 lime) (approx. 2-3 tbsp), and coconut sugar (1.5 tsp) to taste.
- 7
Divide the [steamed green veggies], rice noodles (200 g), and tofu (250 g) among 4-6 bowls. Top with bean sprouts (200 g) and [fresh coriander].
Nutrition Facts
Per portion
Macronutrients
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