Malaysian Vegan Laksa with Coconut Noodle Soup & Crunchy Tempeh Bites

Allergens

Soy, Coconut

Ingredients

• 200g rice noodles
• 400ml coconut milk
• 1L vegetable broth
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp white pepper
• 100g tempeh, cut into bite
• sized pieces
• 1 cup spinach leaves, chopped
• 1/4 cup fresh basil leaves, roughly chopped
• 1/4 cup cilantro, roughly chopped
• 1/2 cup green onions, thinly sliced
• 1 lime, wedged

Instructions

1. Begin by cooking the rice noodles according to package instructions, then drain and set aside. In a large pot, combine coconut milk, vegetable broth, red curry paste, soy sauce, sugar, salt, and white pepper. Bring the mixture to a boil over medium heat, stirring occasionally. Add the tempeh pieces to the simmering soup and cook for 5 minutes until they are heated through and slightly crispy. Next, add in the cooked rice noodles and spinach leaves, cooking for an additional 2 3 minutes or until the spinach has wilted. Finally, remove from heat and stir in the fresh basil and cilantro. To plate, start with a bed of noodles and soup in each bowl, followed by a generous portion of tempeh bites. Garnish with green onions and a wedge of lime on the side for an extra burst of flavor.

Chef’s Insight

The combination of coconut milk and red curry paste creates a rich, flavorful broth that perfectly complements the crunchy tempeh bites. Don't be afraid to adjust the heat level according to your taste preferences.

Notes

Make sure to use a good quality coconut milk for the richest flavor and creamiest texture.