Vegan Curry Laksa 🍜🌶️

 

Vegan Curry Laksa 🍜🌶️

Warm, spicy, creamy, and incredibly satisfying — this Vegan Curry Laksa is the ultimate comfort bowl. Perfect for cold days or anytime you’re craving a hearty, flavorful meal. 😍💛
Serves: 2

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Ingredients

Noodles

• 2 servings vermicelli

• 2 servings hokkien noodles

Laksa Broth

• ½ tbsp grated ginger

• ½ tbsp minced garlic

• 1 packed tbsp minced lemongrass

• ¼ cup laksa paste (adjust to taste — varies by brand)

• 1 × 400 mL can coconut milk

• 3 cups water or vegetable stock

  • (If using water, add 1 spoon Asian mushroom stock powder)

• 100 g tofu puffs, halved

• 200 g firm tofu, sliced

• 1 tbsp soy sauce or vegan fish sauce

• 1 tbsp sugar or sweetener

• Juice of ½ lime (reserve the other half for serving)

Toppings

• Bok choy or greens of choice, blanched

• Bean sprouts

• Fresh chili

• Lime wedge

• Green onion

• Crushed peanuts

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Method

1. Prepare the noodles:
   Cook both the vermicelli and hokkien noodles according to packet instructions. Drain and set aside.

2. Sauté aromatics:
   Heat 2 tbsp oil in a large pot over medium heat. Add ginger, garlic, and lemongrass. Fry for 1–2 minutes until fragrant.
   Add the laksa paste and cook for another minute.

3. Make the broth:
   Pour in coconut milk and water/stock. Stir well and bring to a boil.
   Season with mushroom stock powder (if using), soy sauce, and sugar. Taste and adjust to your preference.

4. Add tofu:
   Add tofu puffs and firm tofu. Let it simmer for a few minutes until the tofu puffs expand and soak up the broth.

5. Finish with lime:
   Stir in lime juice, turn off the heat, and let the flavors meld.

6. Assemble your laksa:
   Divide the cooked noodles into two bowls.
   Top with bok choy or your preferred greens.
   Ladle generous amounts of hot broth and tofu over the noodles.

7. Serve immediately:
   Garnish with bean sprouts, chili slices, green onion, crushed peanuts, and a lime wedge. Enjoy!

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Tips & Variations

• More protein options: Add tempeh, vegan chicken, or chickpeas.

• Extra creamy: Use full-fat coconut milk or add an extra 2–3 tbsp.

• Spice control: Increase or reduce laksa paste depending on brand strength.

• Richer broth: Simmer with a kaffir lime leaf or a small piece of galangal.

• Make ahead: The broth stores well in the fridge for 2–3 days (add fresh noodles when serving).

• Gluten-free version: Use rice noodles and gluten-free soy sauce.