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Ingredients
- Serves 4
For the spice paste (rempah):
100g shallots, peeled
20g garlic, peeled
2 stalks of lemongrass
30 galangal (blue ginger), peeled
10g fresh turmeric, peeled
30g candlenut
40g dried chilli paste (cili boh)
2 teaspoons tomato paste
2 tablespoons vegetable oil
For the laksa broth:
2 tablespoons vegetable oil
270ml can of coconut cream
1 litre vegetable stock
1 tablespoon miso
10 pieces of tofu puff (tau pok), sliced into strips
Sugar, salt to season
To serve:
2 x 420g packets of laksa noodles (thick rice vermicelli), blanched
2 cups beansprouts, blanched
2 tablespoons finely chopped laksa leaf
Vegetarian sambal, to taste
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Vegetarian Nyonya Laksa
Laksa is known around the world as one of the ultimate Singaporean dishes, but as it’s traditionally cooked with seafood, vegetarians have to miss out. Well, not anymore, as this vegetarian laksa hits the same spicy, yummy spot with only plant-based ingredients! The addition of miso and tomato paste also helps to achieve similar umami flavors that the original dish is famous for.
- Medium
- 25 min
- 45 min
- 10 min
- 9 steps
- 19 Ingredients
- Medium
- 9 steps
- 19 Ingredients
- 25 min
- 45 min
- 10 min
Directions
-
Make The Rempah
First, make the rempah. Remove the outer skin of the lemongrass and the tough green section, then slice the tender white part finely.
Slice the galangal against the fibres finely, and slice the turmeric.
In a food processor, combine all the ingredients for the rempah, and blend until smooth, scraping down any chunky bits that get stuck on the sides.
-
Start Cooking
In a pot, heat up 2 tablespoons oil over low-medium heat. Add the rempah, and fry slowly for 15-20 minutes, stirring constantly.
The rempah is done when it has turned darker in colour, and the oil is flowing separately from the paste.
Pour the vegetable stock, miso paste and ¾ of the coconut cream into the pot with the rempah. Add the sliced tofu puffs. Bring to a gentle simmer, and cook for 20 minutes.
In the meantime, prepare the noodles, beansprouts and any other toppings you might like to add.
Taste the laksa broth and season with salt and sugar as needed. Stir in the remaining coconut cream before serving, simmering just a little longer.
Assemble & Serve!
Ladle over the noodles and beansprouts in each bowl, and top with chopped laksa leaf, and a dollop of vegetarian sambal if you like.
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Ingredients
- Serves 4
-
For the spice paste (rempah):
100g shallots, peeled
20g garlic, peeled
2 stalks of lemongrass
30 galangal (blue ginger), peeled
10g fresh turmeric, peeled
30g candlenut
40g dried chilli paste (cili boh)
2 teaspoons tomato paste
2 tablespoons vegetable oil
For the laksa broth:
2 tablespoons vegetable oil
270ml can of coconut cream
1 litre vegetable stock
1 tablespoon miso
10 pieces of tofu puff (tau pok), sliced into strips
Sugar, salt to season
To serve:
2 x 420g packets of laksa noodles (thick rice vermicelli), blanched
2 cups beansprouts, blanched
2 tablespoons finely chopped laksa leaf
Vegetarian sambal, to taste
Nutrition
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