Mouthwatering Malaysian Vegetarian Dinner: Coconut Curry Laksa with Eggplant and Tofu

Allergens

None (if using tamari instead of soy sauce)

Ingredients

• 2 cans (14 oz each) coconut milk
• 4 cups vegetable broth
• 2 tbsp red curry paste
• 1 cup eggplant, cubed
• 1 cup firm tofu, cubed
• 1 cup bamboo shoots, sliced
• 1/2 cup bean sprouts
• 1/4 cup lime leaves, fresh or dried
• 1 tbsp soy sauce (or tamari for gluten
• free)
• 1 tbsp palm sugar or brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup basil leaves, thinly sliced
• 2 green onions, chopped

Instructions

1. In a large pot, heat 1/2 of the coconut milk over medium heat until warm. Add the red curry paste and cook for 2 minutes, stirring constantly to prevent burning.
2. Add the remaining coconut milk, vegetable broth, eggplant, and tofu to the pot. Bring to a boil, then lower the heat and simmer for 10 minutes, or until the eggplant is tender.
3. Stir in the bamboo shoots, lime leaves, soy sauce, palm sugar, salt, and black pepper. Cook for an additional 2 minutes, allowing the flavors to meld together.
4. Remove from heat and serve over rice or noodles. Garnish with bean sprouts, basil leaves, and green onions.

Chef’s Insight

To create an authentic Malaysian experience, serve this laksa alongside a chilled cucumber salad and a refreshing mango smoothie.

Notes

For a more visually appealing dish, include a variety of colors and textures in your presentation. Garnish with fresh herbs for an added touch of elegance.