Vegetarian and Dairy‑Free Singapore Laksa Noodle Soup

Name: Vegetarian and Dairy‑Free Singapore Laksa Noodle Soup
Cuisine: singapore
Ingredients: 200 g Rice noodles (gluten‑free); 4 cups Vegetable stock; 1 cup Coconut milk; 2 tbsp Laksa paste; 1/2 cup Shredded carrots; 1 cup Bean sprouts; 2 tbsp Fresh cilantro; 2 Lime wedges; 100 g Sliced tofu (firm)

A recipe from singapore.

🇸🇬 singaporeVegetarianGluten FreeDairy Free

Vegetarian and Dairy‑Free Singapore Laksa Noodle Soup

Nutrition (per serving)

410Calories

12 gProtein

55 gCarbs

10 gFat

4 gSugar

1150 mgSalt

Ingredients

200 g Rice noodles (gluten‑free)
4 cups Vegetable stock
1 cup Coconut milk
2 tbsp Laksa paste
1/2 cup Shredded carrots
1 cup Bean sprouts
2 tbsp Fresh cilantro
2 Lime wedges
100 g Sliced tofu (firm)

Method

Bring the vegetable stock to a gentle boil in a large saucepan over medium heat, then add the laksa paste and stir until the paste is fully dissolved and the broth is fragrant, about 2 minutes.
Reduce the heat to low and pour in the coconut milk, whisking continuously to create a creamy, uniform sauce; let the mixture simmer for 5 minutes, ensuring it does not scorch at the bottom of the pan.
Meanwhile, blanch the rice noodles in a separate pot of boiling water for 3–4 minutes until al dente, then drain and rinse under cold water to stop the cooking process.
Add the blanched noodles to the laksa broth, stirring gently to coat them with the sauce; simmer for an additional 2 minutes until the noodles absorb the flavors.
Fold in the shredded carrots, bean sprouts, and sliced tofu, cooking for 1–2 minutes until the vegetables are tender but still crisp and the tofu is heated through.
Transfer the soup to individual bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side for squeezing, adding a bright, citrusy contrast to the rich broth.
Enjoy this hearty, dairy‑free, and gluten‑free vegetarian breakfast that captures the essence of Singaporean laksa.