90. Vegan Curry Laksa

Name: 90. Vegan Curry Laksa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 2 cloves garlic, minced; 1 knob ginger, finely grated; 1 lemongrass stalk, white part finely chopped; 1 long red chilli, finely chopped, seeds removed; 250g laksa paste; 670ml coconut milk; 1L vegan chicken stock; 1 tbsp vegan fish sauce; 200g tofu puffs, halved or quartered; 200g bean shoots; 3 baby bok choy, chopped into large pieces; 100g rice vermicelli noodles, dry; 200g hokkien noodles, fresh; 1 bunch coriander leaves, chopped; 15g fried shallots, for garnish; 1 long red chilli, sliced; 2 limes, sliced into wedges

3 steps

Prep:30minCook:20min

This is my vegan version of an absolute favourite.

Updated at: Thu, 17 Aug 2023 04:50:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories825.9 kcal (41%)

Total Fat51.5 g (74%)

Carbs73.9 g (28%)

Sugars13.8 g (15%)

Protein22.5 g (45%)

Sodium1183.5 mg (59%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 Tbspvegetable oil

1 knobginger

white part finely chopped

1long red chilli

finely chopped, seeds removed

250glaksa paste

670mlcoconut milk

1 Lvegan chicken stock

1 Tbspvegan fish sauce

200gtofu puffs

halved or quartered

200gbean shoots

3baby bok choy

chopped into large pieces

100grice vermicelli noodles

dry

200ghokkien noodles

fresh

1 bunchcoriander leaves

15gshallots

Instructions

Step 1

Heat oil in a large pot. Sauté the garlic and ginger for a minute, then add the chilli and lemongrass, and sauté for a further minute before adding the laksa paste. Cook off the paste for a couple of minutes, before adding the coconut milk, stock, and fish sauce. Simmer for 10 minutes. Adjust to taste with fish sauce, sugar, and lime juice as necessary. Every laksa paste is different, but mine needed a tiny bit of coconut sugar, and the juice of two wedges of lime. Turn the heat off and add the tofu puffs.

Step 2

Cook the vermicelli by pouring boiling water over the noodles, draining them when cooked, usually about 60 seconds. Loosen the hokkien noodles in hot water, then drain. Blanch the baby bok choy for 2 minutes, and the bean shoots for 30 seconds.

Step 3

Assemble the laksa bowls by dividing the noodles among the bowls, then top with the tofu puffs and bok choy. Ladle over the soup, then top with bean shoots, coriander, chilli, and fried shallots. Serve with remaining lime wedges.