Enjoy our version of the popular Malaysian Laksa dish – a rich and spicy noodle broth with tasty veg.  We love using this recipe on meat-free Mondays. It’s simple to prepare and definitely one to impress your friends with!

Prep time: 5 mins

Cooking time: 15 mins

Serves 4

Vegan-friendly

Laksa Recipe

Ingredients

Laksa broth:

• 140g Laksa paste (you can buy this at most supermarkets)
• 2-3 tbsp of sriracha sauce
• 3 tbsp soy sauce
• 500ml vegetable stock
• 1 x 400ml tin of coconut milk
• 250ml coconut cream

Vegetables:

• 1 x 225g tin of bamboo shoots
• 100g baby chestnut mushrooms, sliced
• 200g baby courgettes, sliced into medium-thick coins
• 200g mangetout
• 2 large handfuls of beansprouts

Toppings:

• Juice of 1 lime
• 200g smoked tofu, drained and diced
• 200g medium egg noodles
• Optional: chillies and coriander to garnish

Method:

1. To start, add all of the ingredients to make the laksa broth in a large saucepan or wide-based wok, and bring to boil.
2. Once the liquid starts to bubble, reduce the heat to medium.
3. In a separate pan, begin cooking the noodles according to their instructions. Drain well and divide between four bowls.
4. In a small frying pan, fry the tofu in some oil until golden brown. This should take 10-15 minutes.
5. Once the broth has been simmering for 10 minutes, add the mushrooms and courgettes, and continue to cook for 5 more minutes.
6. Add the tofu and mangetout and cook for another 2 minutes.
7. Add the lime juice and taste the broth to see if it needs any extra seasoning.
8. Divide the broth liquid between the bowls, and finish by adding the remaining toppings and beansprouts.

More vegetarian recipes:

Vegetable Paella

Miso Soup

Crispy Chilli Tofu