Vegetarian Laksa with Tofu and Coconut Milk

Ingredients

• 250 g rice noodles (Soaked in hot water for about 10 minutes, then drained)
• 300 g firm tofu (Cut into bite-size cubes)
• 400 ml coconut milk (Added at the end of simmering)
• 750 ml vegetable stock (Use as the laksa broth)
• 500 g mixed vegetables (Cut into bite-size pieces; suitable choices include bell pepper, carrot, mushrooms, broccoli, and baby corn)
• 2 tbsp coconut or neutral cooking oil (For frying the laksa masala)
• 4 makrut lime leaves (Also known as kaffir lime leaves)
• 15 g fresh coriander (For garnish)
• 30 g fried onions (For garnish)
• 1 lemon (Cut into wedges for serving)
• 180 g laksa spice paste (Blend the paste ingredients until smooth; the original source does not provide the detailed paste ingredient list)
• salt (Season to taste)

Steps

1. 1

   Prepare the laksa masala by blending the specified paste ingredients in a mixer grinder until smooth and spoonable. The source does not provide the detailed list of paste ingredients, so use a prepared laksa paste if necessary.

2. 2

   Place the rice noodles in a heatproof bowl and cover them with hot water. Soak for about 10 minutes, or until tender but not mushy, then drain well.

3. 3

   Cut the tofu into bite-size cubes and prepare the mixed vegetables in similarly sized pieces so they cook evenly.

4. 4

   Heat the oil in a wok or large saucepan over medium heat until shimmering.

5. 5

   Add the blended laksa masala to the hot oil. Fry it slowly, stirring frequently, until the color deepens and the oil begins to separate from the paste; this should take about 5 to 8 minutes.

6. 6

   Pour in the vegetable stock and add the makrut lime leaves. Stir well, bring the broth to a gentle simmer, and allow the fried paste to disperse through the stock.

7. 7

   Add the prepared vegetables and tofu to the simmering broth. Simmer for about 5 minutes, until the vegetables are just tender and the tofu is heated through.

8. 8

   Pour in the coconut milk and stir gently to combine. Heat until steaming and just simmering; avoid a hard boil so the coconut milk remains smooth.

9. 9

   Season the laksa with salt to taste. Remove the makrut lime leaves if desired.

10. 10

    Divide the drained noodles among serving bowls. Ladle the hot coconut laksa curry over the noodles.

11. 11

    Garnish each bowl with fresh coriander and fried onions. Serve immediately with lemon wedges for squeezing over the laksa.

Notes

The post says the detailed recipe is in the comments, but no comments or complete written ingredient list were provided in the source. The laksa paste composition and exact quantities are therefore reconstructed estimates. Serve immediately because the noodles continue absorbing broth as they stand.

Nutrition per serving

• main
• vegetarian
• comfort food
• noodle soup
• tofu
• coconut milk
• one-pot
• southeast Asian