Vegan Laksa

Name: Vegan Laksa
Cuisine: singapore
Ingredients: 200g Rice noodles; 1 cup Coconut milk; 1 cup Vegetable stock; 1 tsp Tamarind paste; 1, bruised Lemongrass stalk; 1 inch, sliced Galangal; 2, sliced Red chilies; 50g, sliced Tofu skin; 1 cup Bean sprouts; 2 tbsp, chopped Cilantro; 2 Lime wedges

A recipe from singapore.

🇸🇬 singaporeVeganGluten FreeDairy Free

Nutrition (per serving)

520Calories

10 gProtein

86 gCarbs

12 gFat

9 gSugar

1300 mgSalt

Ingredients

200g Rice noodles
1 cup Coconut milk
1 cup Vegetable stock
1 tsp Tamarind paste
1, bruised Lemongrass stalk
1 inch, sliced Galangal
2, sliced Red chilies
50g, sliced Tofu skin
1 cup Bean sprouts
2 tbsp, chopped Cilantro
2 Lime wedges

Method

Bring a pot of water to a boil, add the rice noodles, and cook for 3 minutes until just al dente, then drain and rinse under cold water to stop the cooking process.
In a separate saucepan, heat the vegetable stock over medium heat, add the bruised lemongrass, sliced galangal, and tamarind paste, allowing the mixture to simmer for 10 minutes to develop depth of flavor.
Stir in the coconut milk, bring the mixture back to a gentle simmer, and add the sliced red chilies, cooking for an additional 5 minutes while letting the chilies soften and infuse the broth.
Add the drained noodles, tofu skin, and bean sprouts to the saucepan, gently tossing to combine, and cook for 2 minutes until the noodles are heated through and the tofu skin is slightly blistered.
Remove the pot from heat, discard the lemongrass and galangal, and ladle the laksa into bowls, topping each with fresh cilantro and a squeeze of lime juice for brightness.
Serve immediately, allowing diners to add extra chili or lime to taste if desired.