Creamy Vegan Laksa

Step 1

Preparing lemongrass - Peel away the tough outer leaves using your fingers, then slice 2 inches off the lower bulb to get the inner white core. Roughly chop them into smaller pieces before using them.

Step 2

Place all ingredients needed to make the paste in a food processor. Blend until smooth.

Step 3

Heat a tablespoon of oil in a Dutch oven over medium-high heat. Fry laksa paste for 10-15 minutes to reduce and brown it, stirring frequently.

Step 4

Add broth and coconut milk. Bring the mixture to a boil, and lower the heat to a gentle simmer. Let it cook for 15 minutes.

Step 5

When the time is up, add tofu puffs to the pot and cook for another minute.

Step 6

Stir in soy sauce and sugar, and add salt to taste.

Step 7

While the soup is cooking, cook your noodles according to the package instructions. Drain and rinse them under cold water.

Step 8

Divide the noodles into 4 bowls, and add tofu puffs, bean sprouts, cilantro, and sliced red chilies. Ladle soup over noodles. Serve your vegan laksa while warm.