Vegan Laksa

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.7

(18)

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Ingredients

4 servings

For the noodles

8 oz dried rice vermicelli noodles

For the laksa paste

4 dried red chilies, stems removed, soaked in hot water 10 minutes
2 stalks lemongrass, tender inner parts only, roughly chopped
1-inch piece galangal, peeled and roughly chopped
1-inch piece fresh ginger, peeled and roughly chopped
4 cloves garlic, roughly chopped
3 shallots, roughly chopped
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cumin
2 tbsp neutral oil (such as canola or sunflower)

For the broth

1 tbsp neutral oil
4 cups vegetable broth
2 cans (13.5 oz each) full-fat coconut milk
2 tbsp soy sauce
1 tbsp lime juice
1 tsp sugar
salt to taste

For the tofu

14 oz firm tofu, pressed and cut into 1-inch cubes
1 tbsp soy sauce
1 tbsp neutral oil

For serving

2 cups bean sprouts
4 lime wedges
½ cup fresh cilantro leaves
3 scallions, thinly sliced
1 fresh red chili, thinly sliced (optional)

Instructions

1
Place the rice vermicelli noodles in a large heatproof bowl and cover with boiling water. Let soak for 8–10 minutes, until tender but still with a slight chew, then drain and rinse under cold water. Divide among 4 serving bowls.
2
Drain the soaked dried chilies and add them to a blender or food processor along with the lemongrass, galangal, ginger, garlic, shallots, turmeric, coriander, cumin, and 2 tbsp neutral oil. Blend to a smooth, thick paste, scraping down the sides as needed. Add 1–2 tbsp water if the paste is too dry to blend.

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