Luxurious Malaysian Vegetarian Laksa – A Culinary Adventure in Every Bite
Discover a flavorful and exotic vegetarian laksa recipe that captures the essence of Malaysian cuisine. Perfect for vegans, this dish features tofu, tempeh, and a rich coconut milk broth infused with red curry paste. Experience Southeast Asia's culinary delights right at home!
Allergens
Soy (in tofu and tempeh)
Ingredients
- 1 cup vegetable broth
- 2 cups coconut milk
- 1/4 cup red curry paste
- 1/2 cup tofu, cubed
- 1/2 cup tempeh, cubed
- 1/2 cup green beans, cut into 1
- inch pieces
- 1/2 cup bamboo shoots, sliced
- 1/4 cup lime leaves, fresh
- 1 tablespoon palm sugar, grated
- 1/2 cup bean sprouts
- 1/4 cup cilantro, chopped
- Salt, to taste
Instructions
- In a large pot, combine the vegetable broth and coconut milk. Bring to a simmer over medium heat.
- Add red curry paste and stir until well combined and the mixture comes to a gentle boil.
- Add cubed tofu and tempeh, and cook for 5 minutes or until they absorb the flavors of the broth.
- Add green beans, bamboo shoots, and lime leaves. Cook for another 3 4 minutes, or until vegetables are tender but still crisp.
- Season with grated palm sugar and salt to taste. Remove from heat.
- Ladle the Laksa into bowls, garnishing each serving with bean sprouts and cilantro. Serve immediately.
Chef’s Insight
The key to a perfect Laksa lies in the balance of spices and flavors. Experiment with different ratios to suit your taste buds.
Notes
Adjust the heat level of the Laksa to your preference by adding more or less red curry paste.