Mouthwatering Vegan Malaysian Laksa Soup with Coconut Noodles – A Cinematic Experience

Ingredients

• 100g rice vermicelli noodles
• 400ml coconut milk
• 200g firm tofu, cubed
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 red chili, thinly sliced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 300ml vegetable broth
• 1 cup spinach, chopped
• Salt, to taste
• Lime wedges and fresh basil leaves, for garnish

Instructions

1. 1

   Cook the rice vermicelli noodles according to package instructions, then drain and set aside.

2. 2

   In a large pan, heat 2 tbsp of vegetable oil over medium heat. Add the onion, garlic, and red chili, and cook until softened, about 3-4 minutes.

3. 3

   Stir in curry powder, turmeric, ground coriander, and cayenne pepper (if using), cooking for another minute to release their aromas.

4. 4

   Add the cubed tofu and cook for 2 minutes, stirring occasionally.

5. 5

   Pour in the vegetable broth and coconut milk, and bring to a simmer. Season with salt to taste.

6. 6

   Reduce heat to low and let it simmer for about 10 minutes, allowing flavors to meld together.

7. 7

   Add chopped spinach and cook for another 2-3 minutes, until wilted.

8. 8

   Divide the cooked noodles among serving bowls, ladle the Laksa soup over the noodles, and garnish with lime wedges and fresh basil leaves.