Mouthwatering Malaysian Vegetarian Laksa Soup with Tofu Puffs
Experience the rich flavors of Malaysia in this easy-to-make vegetarian laksa soup with tofu puffs and a fragrant coconut curry broth. Perfect for lunch or dinner, this mouthwatering dish will tantalize your taste buds with its aromatic spices and sumptuous textures. Serve with steamed rice and enjoy the perfect blend of flavors and textures in every bite.
Allergens
Soy (Tofu, Bean Curd Sheets)
Ingredients
- 200 g firm tofu
- 200 g bean curd sheets (fu yoke)
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 tablespoon belacan substitute (vegetarian shrimp paste or tamarind paste)
- 3 cups vegetable stock
- 2 tablespoons curry powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup bean sprouts
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 1 tablespoon tamarind paste
Instructions
- Cut the tofu into bite sized cubes and deep fry them until golden brown. Drain on paper towels and set aside.
- Soak the bean curd sheets in warm water, then drain and cut them into thin strips. Set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the belacan substitute and stir fry for 1 minute until fragrant.
- Add the curry powder and continue to stir fry for another 2 minutes.
- Pour in the vegetable stock, coconut milk, sugar, salt, lemongrass, and kaffir lime leaves. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
- Add the tofu cubes, bean curd sheets, and tamarind paste to the pot. Cook for another 5 minutes until heated through.
- Remove from heat, discard lemongrass and kaffir lime leaves, and serve immediately with bean sprouts on top.
Chef’s Insight
To enhance the aroma of the dish, add a few drops of essential oil of lemongrass or kaffir lime leaves during cooking.
Notes
Serve this delicious Malaysian Vegetarian Laksa Soup with steamed jasmine rice for a complete meal.