About the Recipe
Vegetarian Curry Laksa is a creamy, spicy Southeast Asian noodle soup made with coconut milk, aromatic spices, and fresh vegetables. It features tofu, mock meats, and noodles, creating a hearty and satisfying meal. Rich, fragrant, and comforting, it’s a flavourful vegetarian twist on a classic Malaysian dish.
Ingredients
3 tablespoons of Dry Chillies Paste
1 tablespoon Galangal
2 Stalks Lemongrass
8 Leaves of Kaffir Lime Leaves
2 teaspoons of Red Chilli Powder/Paprika Powder
500 ML Coconut Milk
250G Mock Stewed Lamb Chunk
250G Mock Seafood Tofu
250G Puff Tofu
2 tablespoons Oil
1tbl spoon Salt
1.5KG Rice Vermicelli
6.50 Ltr Water
125G Mock Code Fish
400G Mixed Cabbage, Carrot & Thai Basil
Preparation
Step 1
Heat oil in a pot, add chilli paste, galangal, and red chilli powder or paprika, then stir-fry for about 2 minutes.
Step 2
Add the mock stewed lamb chunks, seafood tofu, and puffed tofu, then stir-fry for 3 minutes.
Step 3
Pour in the coconut milk and simmer for 3 minutes, then add water, lemongrass, kaffir lime leaves, and salt. Bring to a boil, then reduce the heat and simmer for 30 minutes—your laksa soup is ready.
Step 4
Cook the rice vermicelli noodles according to the instructions on the packaging.
Step 5
Place the rice vermicelli noodles in a bowl, top with the mixed salad, pour in enough laksa soup to cover the noodles, garnish with Thai basil, and serve.