bohemianwanderer – This vegetarian laksa recipe is simple, flexible, and perfect for weeknight dinners. You can easily adjust the spice level to suit your taste. Use one tablespoon of curry paste for a mild broth or increase to three tablespoons if you prefer it spicy. The recipe is designed to be adaptable, allowing you to add meat or vegan options based on your preferences.
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For a meat version, consider adding steamed dumplings, cooked prawns, or leftover shredded chicken. To keep the dish vegan, omit the eggs and ensure your curry paste contains no animal products. For example, Maesri red curry paste is vegan, but not all Thai curry pastes are. You can also boost the vegetable content by adding broccoli, beans, snow peas, or bean shoots from your fridge.
To make the laksa gluten-free, use rice noodles and gluten-free soy sauce. This meal serves four people and offers a nourishing balance of flavors, textures, and nutrients. The combination of tofu puffs, coconut milk, and aromatic spices creates a comforting bowl of laksa that is both affordable and quick to prepare.
Step-by-Step Instructions for Preparing the Laksa
Start by crushing two garlic cloves and grating two teaspoons of fresh ginger. Halve two bunches of baby bok choy lengthwise, then wash thoroughly to remove grit. Halve 500 grams of fried tofu puffs and thinly slice the dark green parts of the green onions. Next, soft-boil four eggs by bringing a small saucepan of water to a boil. Reduce heat to medium-low and gently add the eggs. Cook for six minutes, then transfer the eggs to a bowl of iced water to stop cooking.
Heat one tablespoon of vegetable oil in a wok or large saucepan over medium heat. Add two tablespoons of Maesri red curry paste, garlic, and ginger. Stir and cook for two minutes until fragrant. Pour in 400 ml of coconut milk, one liter of vegetable stock, one tablespoon of soy sauce, and one tablespoon of brown sugar. Bring to a simmer. Add the tofu puffs to the broth, then reduce heat to low and simmer for five minutes to develop the flavors. Meanwhile, prepare 300 grams of dried rice or wheat noodles according to package instructions. Drain and set aside. Add the bok choy to the simmering laksa broth and cook for three to four minutes, until the stems become just tender. Stir one tablespoon of lime juice into the broth.
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Serve by dividing the noodles and bok choy among four bowls. Ladle the hot laksa broth and tofu puffs over the noodles. Peel and halve the eggs, placing two halves on each bowl. Garnish with sliced green onions, chopped coriander leaves, and sliced red chili if desired. This recipe offers a delicious, affordable meal that can be customized to meet various dietary needs. Enjoy your homemade vegetarian laksa and feel free to experiment with ingredients to make it your own.
