Vegetarian laksa, Malaysia

Name: Vegetarian laksa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Malaysia
Ingredients: 300 g flat rice noodles; 4 tbsp vegetarian laksa paste; 400 ml coconut milk; 700 ml vegetable stock labelled gluten free; 150 g puffed tofu, halved; 200 g beansprouts; 150 g green beans, cut into lengths; 2 tbsp neutral oil; 1 tsp palm sugar; 1 tbsp tamari labelled wheat free; 1 lime; A bunch of mint and coriander

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.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

Frequently asked questions

How can I tell whether a shop-bought laksa paste is vegetarian?

Read the label: many pastes contain dried shrimp or belacan, a fermented shrimp paste that is sometimes listed only under that local name. Asian grocers stock clearly labelled vegetarian versions. If you cannot find one, add extra lemongrass and galangal to make up for the lost depth.

Why did my coconut broth split and go oily on top?

Because it boiled. Once the coconut milk goes in, the broth must stay just below a boil; above that the emulsion breaks and the fat separates. If it happens, take the pan off the heat and whisk hard, which usually brings it back.

What can replace puffed tofu?

Use firm tofu cut into cubes and fried until it swells and browns. Puffed tofu has an open, spongy structure that drinks up broth, which plain tofu does not; frying gets you closer to it. Let it soak in the broth for two minutes before serving.

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Vegetarian laksa

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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