vegan curry laksa noodles

Preparation time: 20 minutes

Cooking time: 20-30 minutes

Total time: 50-60 minutes

Portion: 2


For the curry soup base

1 teaspoon oil

2 teaspoons ginger( finely chopped)

Chili paste

1/2 tablespoon Lao Gan Ma chili sauce (It can be bought Čajovna - U Modrého Slona shop.)

1/2 teaspoon turmeric

1 small chunk ginger

1/2 teaspoontamarind paste

1/2 teaspoon sugar

1/2 teaspoon salt

600g water

A handful dry curry leaves

160g coconut milk

Salt to taste

Soy sauce to taste

For the topping vegetable

200g tofu

100g okra

100g baby corns

1 bok choy

6 brussels sprouts

4 homemade dumplings

1/2 lime

For the noodles

120 g dried noodles of your choice (used udon)


1. Cut the tofu into strips. In a heated non-stick pan with a drizzle of oil, pan-fry tofu until golden brown on both sides. Season with a pinch of salt and set aside.

2. In a big tall pan with oil, sauté ginger until fragrant. Add in chili paste and water, bring it to boil. Add the tofu to the soup, let them better absorb the taste of the soup. Add coconut milk and stir well, season it with soy sauce and salt, then let it cook for about 5 minutes. Add curry leaves for the aroma.

3. Boil baby corns, bok choy, brussels sprouts, and okra in boiling water for 2-3 minutes respectively. Set aside.

4. After the water boils, put 4 dumplings in a steamer and steam them on medium heat for 10-15 minutes. (You can also try the potstickers style)

5. Cook the udon noodles based on package instructions.

6. Put the cooked noodles in a serving bowl. To serve a ladle of hot curry and the vegetable over the noodles. Squeeze lime juice.


More recipes can be found on our blog.

Thank you for reading.


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