Vegetarian laksa
A fragrant, spicy coconut broth poured over rice noodles with puffed tofu, beansprouts and a squeeze of lime.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
- Soak or cook the rice noodles according to the packet, rinse under cold water and set aside.
- Heat the oil in a large pan and fry the laksa paste for 4 minutes, until fragrant and slightly darkened.
- Pour in the stock, bring to a simmer and let it infuse uncovered for 8 minutes.
- Add the coconut milk, palm sugar and tamari, then keep it just below a simmer; never let it boil hard or the coconut will split.
- Drop in the green beans for 4 minutes, then the puffed tofu for 2 minutes more so it soaks up the broth.
- Blanch the beansprouts for 20 seconds in a sieve, either under boiling water or dipped in the broth.
- Divide the noodles between four large bowls, ladle over the hot broth, then top with sprouts, herbs and a lime wedge to squeeze.
Check the label on your laksa paste: many contain dried shrimp or belacan. Vegetarian versions are sold in Asian grocers, or bump up the lemongrass and galangal to make up the difference.
