Vegan Laksa | विगन लक्सा | Vegan Recipes | Malaysian Noodle Soup | Sanjeev Kapoor Khazana

Put the soaked red chillies, cashew nuts, garlic, ginger, lemongrass stalk, coriander seeds, fresh red chillies, onion, turmeric powder and salt into a blender jar and blend to a coarse paste. Add ½ cup water and blend to a fine paste.

Heat 2 tbsps oil in a deep pan. Add the blended paste and sauté for 3-4 minutes.

Add 1 cup water and mix well. Cover and cook for 3-4 minutes or till the oil separates.

Add vegetable stock, mix and cook till it comes to a boil.

Add coconut milk, mix and cook for 5 minutes. This is the laksa soup.

Heat remaining oil in a non-stick shallow pan. Place the tofu cubes and cook on high heat for 1 minute. Flip each tofu cube and cook the other side for 1 minute as well.

To serve, place a portion of the noodles in a serving bowl. Add 4-5 blanched broccoli florets, a few carrot roundels, a few snow peas halves and a portion of the sautéed mushrooms. Arrange a few tofu pieces, pour a portion of the soup and garnish with red chillies. Serve hot.

Equipment Needed

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Allergens