Budget-Friendly Singapore Laksa Soup

Name: Budget-Friendly Singapore Laksa Soup
Cuisine: singapore
Ingredients: 3 tbsp Laksa paste, low-sodium; 500ml Vegetable broth, low-sodium; 100g Tofu skin sheets, sliced; 1 cup Cabbage, shredded; 1 medium Carrot, julienned; 1 Egg, hard-boiled and halved; 1 cup Bean sprouts; 2 tbsp Fresh coriander, chopped; 2 Lime wedges; Peanut butter, 1 tsp

A recipe from singapore.

🇸🇬 singaporeBudget FriendlyQuick MealLow Sodium

Nutrition (per serving)

480Calories

22 gProtein

60 gCarbs

15 gFat

4 gSugar

950 mgSalt

Ingredients

3 tbsp Laksa paste, low-sodium
500ml Vegetable broth, low-sodium
100g Tofu skin sheets, sliced
1 cup Cabbage, shredded
1 medium Carrot, julienned
1 Egg, hard-boiled and halved
1 cup Bean sprouts
2 tbsp Fresh coriander, chopped
2 Lime wedges
Peanut butter, 1 tsp

Method

In a large pot, heat 1 tsp of vegetable oil over medium heat until shimmering, about 30 seconds, then add 3 tbsp of low-sodium laksa paste, stirring constantly for 2 minutes until fragrant and the paste starts to caramelize.
Pour in 500ml of low-sodium vegetable broth, bring the mixture to a boil, then reduce to a simmer for 5 minutes to allow the flavors to meld.
Add the sliced tofu skin sheets, shredded cabbage, and julienned carrot to the pot, cooking for an additional 3 minutes until the vegetables are tender yet crisp.
Stir in 1 tsp of peanut butter, ensuring it fully emulsifies into the broth, creating a creamy texture without excess fat.
Place the halved hard-boiled egg into the soup, letting it warm through for 1 minute, then remove and set aside on a plate.
Turn off the heat, ladle the hot laksa soup into bowls, and top each with bean sprouts, chopped fresh coriander, and a halved lime wedge for a bright citrus finish.
Serve immediately, offering a budget-friendly, low-sodium yet satisfying lunch that showcases Singaporean street food flavors in a single pot.