Mmmm 🤤🤤🤤, this vegan laksa noodle soup is by far the closest I’ve got to the authentic
traditional Laksa 👌 and its so easy to make
In a large bowl, cover green beans and broccoli with hot water and let it blanch for about 10 mins or when vegetables just soft.
Drain, rinse in cold water to retain the colour, then set aside till ready to use
Cook both vermicelli noodles and hokkien noodles as per instructions on the packet. Normally cook in boiling water for about 5-10 min.
Drain and set a side till ready to use
In a large pot, heat oil and quickly cook the homemade laksa curry paste till fragrant and paste begins to thicken.
Then carefully add stock (may splatter) and bring soup to the boil.
Add coconut cream, carrots, then turn the heat down and let it simmer for 30 min or until ready to serve.
15 min before serving add the tofu and button mushroom.
In a large noodle bowl, put a handful of both noodles.
Then gently pour hot soup & toppings over noodles
Garnish with some sliced small red chilli and fried shallot
*Chicken Style Stock - To give it that extra flavour, I use chicken style stock to the dish, but don’t worry, were not using real chicken.
Just look for the stock that says “chicken style”, they’re usually just vegetable stock with added seasoning for flavour and no chicken is really used.
Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.
Vegetable and tofu toppings used in this recipe is what I like to eat. Sometimes I mix it up depending on what I feel like, you're more than welcome to change the topping more suited to your taste.
The choice and number of topping used will change the prep time.
I recommend pre cooking your vegetables and put them in just before you serve, to insure the vegetables stays firm when consuming. Otherwise vegetable will be overcooked and can thicken the soup.
*Nutrition information is approximate and is meant as a guide only*