Exquisite Vegetarian Laksa Sarawak – A Rich, Creamy Delight!
This recipe for Exquisite Vegetarian Laksa Sarawak delivers an explosion of flavors and textures, with a focus on mouthfeel, aroma, and plating appeal. Ideal for food enthusiasts seeking a cinematic, sensory experience, this advanced-level dish boasts a rich coconut cream soup, blended with the perfect balance of spices, served over rice noodles with an array of colorful vegetables and tofu puffs.
Allergens
Soybeans (from tofu puffs and laksa paste)
Ingredients
- 150g rice noodles
- 200g tofu puffs (bean curd)
- 200g bean sprouts
- 300g mixed vegetables (carrots, bell peppers, cucumber, and cabbage)
- 4 tbsp vegetarian laksa paste
- 1l coconut milk
- 500ml vegetable broth
- 2 tbsp tamarind juice
- 1 tbsp palm sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cold water. Set aside.
- In a large pot, heat 3 tbsp of vegetarian laksa paste over medium heat for 2 minutes.
- Add 500ml of vegetable broth and bring to a boil.
- Reduce the heat to low, cover and simmer for 10 minutes.
- Add the remaining 1 tbsp of laksa paste, coconut milk, tamarind juice, palm sugar, soy sauce, and salt to taste. Simmer for another 10 minutes.
- Thicken the soup with cornstarch slurry, cook for 2 more minutes, then remove from heat.
- In a separate pot, blanch bean sprouts and mixed vegetables for 2 minutes, then drain and rinse under cold water. Set aside.
- To serve, place cooked rice noodles in two individual bowls, top with tofu puffs, bean sprouts, and mixed vegetables.
- Ladle the laksa soup over the noodles and garnish with fresh cilantro.
Chef’s Insight
The combination of flavors and textures creates a mouthwatering experience that is sure to impress your guests.
Notes
Feel free to add more vegetables according to your preference.