Vegan Curry Laksa
A recipe from singapore.
🇸🇬 singaporeVeganGluten FreeDairy Free
Nutrition (per serving)
520Calories
12 gProtein
75 gCarbs
18 gFat
7 gSugar
1150 mgSalt
Ingredients
- 200 g Rice noodles
- 400 ml Coconut milk
- 2 tbsp Red curry paste
- 500 ml Vegetable stock
- 1 tsp Tamarind paste
- 1 tbsp Soy sauce (tamari)
- 1 tbsp Lime juice
- 1 cup Fresh basil
- 150 g Chopped tofu
- 1 cup Bean sprouts
Method
- Heat a large pot over medium heat, add the coconut milk and stir until it begins to simmer, about 3 minutes.
- Add the red curry paste to the pot, whisk continuously for 1 minute until fragrant, ensuring no lumps form.
- Pour in the vegetable stock and tamarind paste, bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 10 minutes, allowing flavors to meld.
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