Vegan Curry Laksa

Dive into the rich, aromatic world of Southeast Asian cuisine with this Vegan Curry Laksa, a comforting plant-based twist on the classic Malaysian noodle soup. Bursting with bold flavors, this dish combines tender rice noodles soaked in a fragrant coconut-curry broth infused with turmeric, ginger, lemongrass, and red chilies. Topped with hearty cubes of tofu, crisp bean sprouts, and vibrant pak choi, each bite is a perfect balance of creamy, spicy, and fresh. Ready in under 45 minutes, this recipe is perfect for busy weeknights yet indulgent enough for special occasions. Garnished with fresh cilantro and a squeeze of tangy lime, this wholesome vegan laksa will transport your taste buds to the tropics with every spoonful.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 g Rice noodles
• 2 tablespoons Coconut oil
• 1 Red onion
• 4 Garlic cloves
• 1 inch piece Fresh ginger
• 2 Red chilies
• 1 teaspoon Ground turmeric
• 1 teaspoon Coriander powder
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 2 tablespoons Tamari or soy sauce
• 1 Lemongrass stalk
• 300 g Tofu, firm and cubed
• 100 g Bean sprouts
• 2 Pak choi
• 1 Lime, cut into wedges
• 0.5 cup Fresh cilantro, chopped
• 0 to taste Salt
• 0 to taste Pepper

Directions

Step 1

Soak the rice noodles in warm water for 15 minutes or until they become soft. Drain and set aside.

Step 2

Finely chop the red onion, garlic, ginger, and red chilies.

Step 3

In a large pot, heat the coconut oil over medium heat. Add the chopped red onion, garlic, ginger, and chilies. Sauté for about 5 minutes until the onion becomes soft and translucent.

Step 4

Add the ground turmeric and coriander powder to the pot, stirring well to coat the aromatic mixture.

Step 5

Pour the coconut milk and vegetable broth into the pot. Stir in the tamari or soy sauce and bring the mixture to a gentle simmer.

Step 6

Gently bruise the lemongrass stalk by giving it a good whack with the back of a knife, then add it to the pot.

Step 7

Add the cubed tofu, allowing it to simmer in the coconut broth for about 10 minutes, so it absorbs the flavors.

Step 8

Add the bean sprouts and pak choi to the broth, cooking for an additional 2-3 minutes until the pak choi wilts.

Step 9

Season the laksa with salt and pepper to your taste.

Step 10

Divide the soaked rice noodles among serving bowls. Pour the laksa broth over the noodles, including an even portion of tofu and vegetables in each bowl.

Step 11

Garnish each bowl with fresh cilantro and serve with lime wedges on the side for squeezing over before eating.

Nutrition Facts

Serving size	(2341.0g)

Amount per serving	% Daily Value*
Calories	1574.1

Total Fat 61.0g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 6344.4mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 33.6g	0%
Total Sugars 60.4g
Protein 79.6g	0%

Vitamin D 0IU	0%
Calcium 2603.6mg	0%
Iron 25.9mg	0%
Potassium 4366.0mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 18.9%

Carbs: 48.5%