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Veggie Laksa | Thriving on Plants

Veggie Laksa

Veggie Laksa

15 mins prepServes 2

This aromatic, spicy, and creamy Veggie Laksa is a vegetarian delight made with a variety of pantry ingredients. It's a comforting meal perfect for any time of the day, featuring noodles, tofu, and a rich coconut milk broth flavored with ginger, garlic, and lemongrass.

2 servings

What you need

lemongrass

1 tbsp lemongrass

firm tofu

7 ⅛ oz firm tofu

lime wedge

1 lime wedge

lime

1 lime

water

3 cup water

green onion

1 bunch green onion

bean sprouts

1 bunch bean sprouts

garlic

½ tbsp garlic

light coconut milk

1 can light coconut milk

coconut sugar

1 tbsp coconut sugar

noodles

ginger

½ tbsp ginger

peanut

tofu

3 ⅗ oz tofu

chilli

leafy greens

1 bunch leafy greens

rice vermicelli

1 oz rice vermicelli

soy sauce

1 fl oz soy sauce

mushroom blend

1 oz mushroom blend

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Instructions

1: Cook your noodles according to packet instructions and set aside.

2: In a large pot or saucepan, heat 2 tbsp oil over medium heat.

3: Add ginger, garlic, and lemongrass and fry for 1-2 minutes.

4: Add in the laksa paste and fry for another minute.

5: Pour in the coconut milk and water and stir well. Bring to the boil.

6: Season well with stock powder, soy sauce, and coconut sugar. Taste and adjust accordingly.

7: Add in the tofu and puffs, and boil for a few minutes until tofu puffs have expanded and absorbed the sauce.

8: Finish off with the juice of half a lime and turn the heat off.

9: When ready to serve, divide the noodles into two bowls. Top with cooked greens/veg of choice then ladle on the broth and tofu.

10: Garnish and enjoy immediately.

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