Veggie Laksa with Tofu (Easy & Authentic Recipe)
Laksa is a typical street food dish in Malaysia and Singapore, which is known all over the world for its great taste. Typically, the laksa is prepared with a chicken broth, meat and shrimp. There is also fish sauce in the curry paste. However, our vegetarian recipe tastes just as authentic as the original one we ate on the streets of Kuala Lumpur and Singapore.
Different Laksa Types
For most people outside Malaysia and Singapore, laksa is generally a curry and coconut milk based soup. In truth, there are many different types of laksa. The two main laksa types are curry laksa (like this recipe) and asam laksa. The flavors of laksa are strong and simply indescribably delicious. There is a harmless risk of addiction here.
First, heat vegetable oil in a large wok or frying pan over medium heat. Then add laksa paste, reduce heat and fry Laksa Paste for 3-4 minutes, stirring constantly. This allows all the flavors of the paste to develop.
Now add coconut milk and simmer for about 10 minutes. Pour in vegetable stock and simmer for another 10 minutes.
Cut tofu puff into bite-sized pieces and add it to the soup together with the broccoli and bring to the boil again. Season Laksa with lime juice and soy sauce.
Meanwhile, cook the noodles according to instructions and divide evenly among the bowls. Then divide bean sprouts among the bowls as well.
Now divide the soup among the bowls, add the half eggs and garnish everything with fresh cilantro and freshly chopped chili peppers before serving.
In Singapore and Malaysia we ate different types of laksa. Depending on the place, different types of noodles are used. If you like, you can use rice noodles or Hokkien noodles. We also had a mixture of both on our plates.
Make it vegan!
As you will have noticed, the one ingredient that makes this soup not vegan is the egg. If you are on a vegan diet, simply omit it or replace it with delicious vegetables, for example.
What do you think?
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