Malaysian Vegetable Laksa

A fragrant Malaysian curry laksa noodle soup made with coconut milk and aromatic spices. This dairy-free bowl is filled with rice noodles, tofu, and vegetables in a rich, spicy broth topped with fresh herbs and lime.

Ingredients

• 8 oz rice noodles (vermicelli or thick laksa noodles)
• 2 tablespoons laksa curry paste
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 inch piece ginger, minced (or galangal if available)
• 3 cups chicken or vegetable broth
• 1 (14 oz) can coconut milk
• 1 tablespoon fish sauce (optional)
• 1 teaspoon brown sugar
• 1 cup cauliflower florets (or cubed eggplant)
• 1 cup green beans, trimmed and halved
• 1 cup fried tofu puffs (or firm tofu cubes)
• 2 tablespoons lime juice (about 1 lime)
• Salt, to taste
• Bean sprouts, for garnish
• Fresh cilantro or mint leaves, for garnish
• Lime wedges and sliced chili (for serving)

Instructions

1. PREP AHEAD
2. - Measure laksa paste or blend homemade.
3. - Chop mixed vegetables and tofu puffs.
4. - Soak rice vermicelli 10 min; drain.
5. - Open coconut milk and vegetable broth.
6. - Set bean sprouts, cilantro, lime wedges for garnish.
7. COOKING STEPS
8. 1. Heat 1 Tbsp oil in soup pot; fry laksa paste 2 min until aromatic.
9. 2. Pour in 3 cups broth and coconut milk; bring to gentle simmer.
10. 3. Add vegetables and tofu; cook 5 min until tender.
11. 4. Meanwhile cook vermicelli 2 min in boiling water; drain and divide into bowls.
12. 5. Ladle hot laksa soup over noodles; top with bean sprouts, cilantro, and lime wedge.
13. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts