Vegan Laksa

Ingredients

To adapt this dish to vegan cuisine, we have replaced the traditional ingredients like shrimp and fish sauce with plant-based alternatives. The rich and creamy coconut milk remains the star of the show, while tofu and vegetables add texture and depth to the soup. This vegan version of Laksa is just as flavorful and satisfying as the original, but with a cruelty-free twist. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons Laksa paste 2 tablespoons Laksa paste
• 400ml (14 fl oz) coconut milk 400ml (14 fl oz) coconut milk
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the Laksa paste to the pot and stir well to coat the onions, garlic, and ginger.
4. 4.
   Pour in the coconut milk and vegetable broth. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the cubed tofu, sliced red bell pepper, and bean sprouts to the pot. Cook for an additional 5 minutes until the vegetables are tender.
6. 6.
   Stir in the soy sauce and lime juice. Taste and adjust the seasoning if needed.
7. 7.
   Divide the cooked rice noodles among serving bowls. Ladle the hot Laksa soup over the noodles.
8. 8.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Follow the package instructions for cooking time as it may vary between brands.
• Laksa paste — Adjust the amount according to your spice preference. Add more for a spicier soup.
• Tofu — Press the tofu before cubing it to remove excess moisture and enhance its texture.
• Bean sprouts — Rinse the bean sprouts thoroughly before using to ensure freshness and cleanliness.
• Lime juice — Squeeze fresh lime juice for the best flavor.

Tips & Tricks

• Customize the spiciness by adjusting the amount of Laksa paste.
• Add more vegetables like bok choy or mushrooms for extra nutrition.
• For a heartier version, add cooked vegan protein such as tempeh or seitan.
• Top the Laksa with fried shallots or crushed peanuts for added crunch.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Vegan Laksa hot in individual bowls, allowing each person to garnish their soup with fresh cilantro and a squeeze of lime juice according to their taste preferences. Accompany the Laksa with lime wedges on the side for an extra burst of tanginess.

Presentation advice

To enhance the presentation of the Vegan Laksa, arrange the cooked rice noodles neatly at the bottom of each bowl. Ladle the hot Laksa soup over the noodles, making sure to distribute the tofu, bell pepper, and bean sprouts evenly. Garnish with a generous amount of fresh cilantro on top for a pop of color.