Vegetarian Curry Laksa

Dive into a bowl of bold, aromatic flavors with this Vegetarian Curry Laksa, a comforting Malaysian-inspired noodle soup that's both hearty and plant-based. Featuring silky rice noodles, golden fried tofu, and vibrant vegetables like snow peas, carrots, and baby corn, this dish is steeped in a creamy, spiced coconut curry broth enriched with red curry paste, lemongrass, and ginger. A touch of lime juice and fresh cilantro brightens the flavors, while bean sprouts add a satisfying crunch. Ready in just 50 minutes, this easy vegetarian laksa is perfect for weeknight dinners or any time you're craving a wholesome, flavor-packed meal. Serve it piping hot and bring the taste of Southeast Asia to your table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 250 grams firm tofu
• 400 ml coconut milk
• 500 ml vegetable broth
• 3 tablespoons red curry paste
• 100 grams bean sprouts
• 100 grams snow peas
• 1 carrot
• 100 grams baby corn
• 1 lemongrass stalk
• 2 garlic cloves
• 1 tablespoon ginger
• 1 lime
• 1 handful cilantro leaves
• 2 tablespoons oil
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt

Directions

Step 1

Soak the rice noodles in warm water according to the package instructions until soft, then drain and set aside.

Step 2

Cut the firm tofu into cubes. Heat 1 tablespoon of oil in a non-stick pan over medium heat and fry the tofu until golden brown on all sides. Set aside.

Step 3

Heat 1 tablespoon of oil in a large pot over medium heat. Crush and finely chop the lemongrass, mince the garlic, and grate the ginger. Add them to the pot and sauté for 2-3 minutes until fragrant.

Step 4

Add the red curry paste to the pot and stir well to combine with the aromatics, cooking for another 2 minutes to release the flavors.

Step 5

Pour in the vegetable broth and bring to a simmer. Add the coconut milk, soy sauce, and brown sugar, and stir to combine.

Step 6

Peel the carrot and cut into matchsticks. Slice the baby corn and halve the snow peas. Add them to the pot, along with the salt, and simmer for 5-7 minutes or until the vegetables are tender.

Step 7

Add the rice noodles and the fried tofu to the pot, gently stirring to combine with the soup.

Step 8

Juice the lime and add about 1 tablespoon of fresh lime juice to the soup. Adjust seasoning to taste, if necessary.

Step 9

Divide the curry laksa into serving bowls, topping with a handful of bean sprouts and a garnish of fresh cilantro leaves.

Step 10

Serve hot and enjoy this flavorful vegetarian curry laksa!

Nutrition Facts

Serving size	(1986.5g)

Amount per serving	% Daily Value*
Calories	1307.9

Total Fat 48.0g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 6274.3mg	0%
Total Carbohydrate 188.0g	0%
Dietary Fiber 22.8g	0%
Total Sugars 63.2g
Protein 53.3g	0%

Vitamin D 0IU	0%
Calcium 708.9mg	0%
Iron 18.6mg	0%
Potassium 2797.4mg	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: 30.9%

Protein: 15.3%

Carbs: 53.8%