Vegetarian Seafood Laksa

Elevate your plant-based culinary adventures with this vibrant and creamy Vegetarian Seafood Laksa, a satisfying twist on the classic Southeast Asian noodle soup. This recipe masterfully combines chewy thick rice noodles, golden fried tofu, and innovative konjac-based shrimp and calamari, delivering the perfect seafood-like texture for vegetarians. Enveloped in a rich, aromatic broth of coconut milk, vegetable stock, and bold laksa paste, this dish is layered with tender broccoli, sweet julienned carrots, and a zesty hit of fresh lime juice. Finished with a colorful medley of bean sprouts, fresh cilantro, and red chili slices, this one-pot wonder is as stunning as it is delicious. Ready in under an hour, this easy-to-make laksa is ideal for cozy lunches or weeknight dinners, offering an irresistible fusion of flavors packed into every bowl.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Thick rice noodles
• 200 grams Extra firm tofu
• 100 grams Konjac shrimp
• 100 grams Konjac calamari
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 4 tablespoons Laksa paste
• 150 grams Broccoli
• 1 large Carrot
• 100 grams Bean sprouts
• 1 large Lime
• 1 bunch Fresh cilantro
• 2 stalks Spring onions
• 2 tablespoons Vegetable oil
• 0 to taste Salt
• 0 to taste Black pepper
• 1 small Red chili

Directions

Step 1

Prepare the rice noodles according to package instructions. Rinse under cold water and set aside.

Step 2

Cut the tofu into 1-inch cubes. In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.

Step 3

Chop the broccoli into bite-sized florets and peel and julienne the carrot. Thinly slice the spring onions and red chili.

Step 4

In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the laksa paste and sauté for about 2 minutes or until fragrant.

Step 5

Pour in the coconut milk and vegetable broth. Stir well to combine the paste into the liquid. Bring to a gentle boil.

Step 6

Add the konjac shrimp and calamari along with the broccoli and carrot. Simmer for about 5 minutes, or until the vegetables are tender.

Step 7

Add the fried tofu and rice noodles to the pot. Stir gently and cook for another 2-3 minutes, allowing the flavors to meld together.

Step 8

Season the laksa with salt and black pepper to taste. Squeeze the juice of the lime into the soup and stir.

Step 9

Divide the laksa into bowls and garnish with bean sprouts, fresh cilantro leaves, spring onions, and slices of red chili for added heat.

Step 10

Serve hot and enjoy this flavorful vegetarian seafood laksa.

Nutrition Facts

Serving size	(2087.8g)

Amount per serving	% Daily Value*
Calories	1544.5

Total Fat 57.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 18.4g
Cholesterol 0mg	0%
Sodium 4889.2mg	0%
Total Carbohydrate 212.7g	0%
Dietary Fiber 31.1g	0%
Total Sugars 51.3g
Protein 60.3g	0%

Vitamin D 0IU	0%
Calcium 1733.5mg	0%
Iron 15.6mg	0%
Potassium 3226.5mg	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: 32.0%

Protein: 15.0%

Carbs: 52.9%