Authentic Vegan Curry Laksa Noodles (Spicy Coconut Curry)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

prawns

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based alternative that is more affordable.

curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Curry powder is often less expensive and easier to find.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor at a lower cost.

Blend aromatics with a little bit of water to form a paste.

Combine the paste with curry powder, preferably a Malaysian brand with ground chilies.

Fry the spice paste over medium-low heat until the oil starts to split from the paste.

Add fermented bean paste, vegetable broth, and kelp to the pot.

Gently simmer for around 30 minutes.

After 30 minutes, add coconut milk and the rest of the broth ingredients, then bring to a boil.

Set the broth aside to keep warm.

Bring a pot of water to a boil.

Blanch bean sprouts in boiling water for a couple of seconds until just wilted.

Cook meemee noodles in boiling water to warm them through, as they are already pre-cooked.

Pour the hot broth over the noodles and tofu.

Garnish with vegan eggs, cucumber, mint, laksa leaves, lime, and homemade chili paste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens