Vegan Laksa

🛒 Ingredients

• Full-fat Coconut Milk 80 g · 80 kcal
• Vegetable Broth 120 g · 4 kcal
• Firm Tofu 80 g · 80 kcal
• Rice Vermicelli Noodles (cooked) 150 g · 180 kcal
• Laksa Paste (homemade vegan) 30 g · 90 kcal
• Bok Choy 40 g · 5 kcal
• Bean Sprouts 25 g · 7 kcal
• Green Beans 15 g · 4 kcal
• Oyster Mushrooms 25 g · 6 kcal
• Tamarind Paste 4 g · 8 kcal
• Lime Juice 5 g · 1 kcal
• Fresh Cilantro 5 g · 1 kcal
• Vegetable Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Prepare the Laksa paste: Blend chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, cashews, coriander seeds, and cumin seeds until a fine paste forms. Add a little water if needed to help blend.
2. Heat vegetable oil in a large pot or wok over medium heat. Add the Laksa paste and cook for 5-7 minutes, stirring frequently, until fragrant and slightly darkened.
3. Pour in the vegetable broth and coconut milk. Bring to a gentle simmer, then add tamarind paste. Let it simmer for 10-15 minutes to allow flavors to meld.
4. While the broth simmers, prepare the firm tofu by pan-frying or baking until golden and crispy. Cook the rice vermicelli noodles according to package instructions.
5. Add bok choy, green beans, and mushrooms to the simmering broth and cook for 3-5 minutes until tender-crisp. Adjust seasoning with salt and a pinch of sugar if desired.
6. To serve, place a portion of cooked noodles in a bowl. Ladle the hot Laksa broth over the noodles and vegetables. Top with pan-fried tofu, bean sprouts, fresh cilantro, and a squeeze of lime juice.