Are you ready to dive into a bowl of vibrant flavors and aromas? This Vegan Laksa Recipe is your ticket to a culinary adventure that brings the essence of Southeast Asia right to your kitchen. Perfect for those chilly nights or when you just need a little pick-me-up, this dish will warm your soul and tantalize your taste buds.
Imagine a spicy coconut broth infused with fresh herbs and spices, combined with delicious noodles and an array of colorful vegetables. This Vegan Laksa is not just nourishing; it’s a feast for the senses. Plus, it’s simple to make and can be customized with your favorite veggies or tofu for added protein.
With its fragrant blend of spices and creamy coconut milk, this Vegan Laksa Recipe is a delightful experience that elevates your dining routine, whether it’s a casual dinner or a special gathering.
Delicious Vegan Laksa Recipe
This Vegan Laksa is a rich, flavorful noodle soup featuring a spicy coconut broth, rice noodles, and a medley of fresh vegetables. The dish offers a lovely balance of heat, creaminess, and aromatic depth, making it an exciting meal option for any occasion.
Ingredients
- 200g rice noodles
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 400ml coconut milk
- 500ml vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 cup bean sprouts
- 1 red bell pepper, sliced
- 2 cups spinach or bok choy
- Fresh cilantro and lime wedges for garnish
Instructions
- Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and grated ginger, cooking for another minute.
- Add Curry Paste: Mix in the red curry paste and cook for about 2 minutes until fragrant.
- Make the Broth: Pour in the coconut milk and vegetable broth, stirring to combine. Add soy sauce and sugar, then bring to a simmer.
- Add Vegetables: Stir in the sliced red bell pepper and spinach or bok choy. Cook for an additional 3-5 minutes until the vegetables are tender.
- Assemble and Serve: Divide the cooked rice noodles into bowls. Ladle the hot broth and vegetables over the noodles. Top with bean sprouts, fresh cilantro, and serve with lime wedges.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 bowls
- Calories: 400kcal
- Fat: 22g
- Protein: 10g
- Carbohydrates: 45g
