Light vegetable laksa

A fragrant Malaysian noodle soup: a coconut milk and curry paste broth with rice noodles and vegetables. Creamy, spicy and comforting, it is an exotic, nourishing one-bowl meal.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Estimate per serving: 360 kcal · 8 g protein · 48 g carbohydrate · 15 g fat

Ingredients

• 200 g rice noodles
• 400 ml coconut milk
• 2 tbsp curry paste
• 150 g tofu
• 150 g pak choi
• 100 g beansprouts
• 1 lime

Method

1. Fry the curry paste, then add the coconut milk and some water.
2. Add the diced tofu and the pak choi.
3. Cook the noodles and divide them between the bowls.
4. Pour in the broth and add beansprouts and lime.

Nutritional benefits

The vegetables provide fibre and vitamins, the tofu provides plant protein, the coconut milk adds creaminess, and the curry paste (ginger, lemongrass) has an anti-inflammatory side. An exotic, comforting one-bowl meal, healthier than restaurant versions. Naturally gluten-free.

Variations and substitutions

• Add prawns or chicken (not vegan).
• Use reduced-fat coconut milk.
• Spicier: add chilli or sambal.
• Use soba noodles.

Storing and preparing ahead

Keep the noodles and broth separate; the broth keeps for 2 days.

💡 Good to know

Fry the curry paste for a few seconds before adding the coconut milk: it releases its aromas and flavours the broth.

Read also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · anti-inflammatory recipes.

The foods in this recipe: rice noodles · coconut milk · curry paste · curry powder · tofu.

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