Vegetarian Curry Laksa
Malaysia's classic coconut curry noodle soup with broth-soaked tofu puffs, noodles and bean sprouts, rich, spicy and warming.
✍️ Veg.Pub EditorialPublished 2026-05-21👁 58 views
Calories
460
kcal
Servings
2
Prep time
40
min
Diet
vegan
🧺 Ingredients
- Yellow noodles and rice vermicelli200g
- Coconut milk300ml
- Laksa paste3 tbsp · Swap: curry paste with lemongrass
- Tofu puffs6
- Firm tofu100g
- Bean sprouts100g
- Long beans80g · Swap: green beans
- Lemongrass1 stalk
- Vegetable stock500ml
- Light soy sauce1 tbsp
- Lime1
- Laksa leaf1 handful · Swap: mint
👩🍳 Steps
- 1Bruise the lemongrass, then fry it with the laksa paste in oil until fragrant and the oil separates.
- 2Pour in the vegetable stock and coconut milk, bring to a boil and season with soy sauce to make the laksa broth.
- 3Add the tofu puffs and long beans and simmer about 5 minutes so the puffs soak up the broth.
- 4Cook the yellow noodles and vermicelli, quickly blanch the bean sprouts, and place all in bowls.
- 5Ladle the piping-hot laksa broth over and top with pan-fried tofu.
- 6Squeeze over lime juice, scatter laksa leaf and serve.
📊 Nutrition
| Protein | 15g |
| Iron | 4mg |
| Calcium | 140mg |
| Fiber | 6g |
Introduction
Curry laksa is a signature Nyonya noodle dish of Malaysia, its rich broth built from coconut milk and curry spices. This vegan version drops the shrimp and chicken, letting broth-soaked tofu puffs deliver the satisfying bite.
Wellness Benefits
- Curry spices like lemongrass, turmeric and chili are warming and qi-moving, dispelling cold and damp, perfect for wet, rainy seasons.
- Coconut milk moistens and soothes the stomach while tofu puffs and bean sprouts add protein, balancing the aromatic heat with richness.
Nutrition Highlights
- Tofu puffs and firm tofu provide ample plant protein and calcium.
- Coconut milk adds satisfying fats while long beans and bean sprouts bring fiber and freshness.
Tips
- Lower the heat once the coconut milk goes in to keep it from splitting during a long boil.
- Add chili oil for more heat and squeeze in lime to balance the coconut's richness.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
