Vegetarian Laksa

Ruchira Hoon
Ruchira Hoon|
Last updated on Jan 16th
A soupy noodle broth, Laksa is a Malay specialty and tastes wonderful on a cold winters night
  • Prep Time0Minutes
  • Cooking Time10Minutes
  • Serves4people

Recipe Ingredients

  • 1 cup carrots and beans
  • 100 grams tofu
  • 100 grams broccoli
  • Sea salt according to taste
  • freshly ground black pepper
  • olive oil
  • 2-3 fresh red chillies deseeded
  • 3 cloves garlic
  • 1 inch piece of ginger peeled
  • 1 large bunch fresh coriander leaves picked stalks reser
  • 1 tblsp sesame oil
  • 2 lemons zested and juiced
  • 2 tblsp light soya sauce
  • 800 ml coconut milk
  • 300 ml vegetable stock
  • 200 gms noodles
  • 1 red chilli sliced
  • 1 bunch green onions only greens
  • 2 tblsp olive oil

Recipe Preparation

  1. In a blender add chillies, garlic, ginger and coriander stalks, sesame oil, lime juice, zest and soya sauce and blend into a thin paste.
  2. Heat a pan. Add olive oil to it and quickly stir in the paste. Cook for about a minute before adding the coconut milk and vegetable stock. Turn down the heat and simmer for about 5 minutes. Adjust seasoning.
  3. Add the vegetables and simmer for an additional 10 minutes. Meanwhile boil noodles according to the instructions on the packet. Drain and set aside.
  4. Once the vegetables are tender, add in the tofu and noodles into the soup and mix well. Turn off the heat.
  5. Pour into bowls and top with sliced red chilli and green onions. Serve with a wedge of lemon
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