Exquisite Vegan Malaysian Laksa Soup with Tofu and Coconut Noodles

Allergens

None

Ingredients

• 200g rice vermicelli noodles
• 150g firm tofu, cubed
• 400ml coconut milk
• 2 cups vegetable broth
• 1 tbsp red curry paste
• 1 tsp turmeric powder
• 1/2 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1/2 cup shredded lime leaves (kaffir)
• 1 tbsp oil (vegetable or coconut)
• 1 tsp brown sugar
• 2 tbsp soy sauce
• Salt, to taste

Instructions

1. a. Cook the rice vermicelli noodles according to package instructions and set aside. b. In a large pot, heat oil over medium heat. Add red curry paste and turmeric powder. Stir well for 1 2 minutes until fragrant. c. Pour in vegetable broth and coconut milk. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes. d. Season the soup with brown sugar, soy sauce, and salt to taste. Add cubed tofu and lime leaves (kaffir) into the pot. Cook for another 5 minutes. e. Turn off the heat and add bean sprouts and Thai basil leaves. Stir gently to combine. f. To serve, place cooked noodles in bowls, then ladle the hot laksa soup over them. Garnish with more fresh Thai basil leaves and enjoy!

Chef’s Insight

The combination of creamy coconut milk and spicy red curry paste creates a flavorful base for this vegan laksa soup, while the use of tofu and noodles adds texture and substance.

Notes

Feel free to adjust the spice level by adding more or less red curry paste according to your preference.