Creamy Laksa Noodle Soup with Golden Tofu Bites

Serving size

1 person 2 people 4 people

Ingredients

1 fresh lemongrass stalk (use half)
2 garlic clove
1 tsp ground coriander (use half)
1 handful of fresh coriander (use half)
200ml coconut milk (use half)

(Coconut, Water)
80g sugar snap peas (use half)
1 unwaxed lime (use half)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
2 tbsp red Thai curry paste (use half) (Cereals Containing Gluten)

(red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
1 shallot (use half)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
4 large tomatoes (use half)

Allergens

Contains: Soya

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	654Kcal
	470kJ	2736kJ
Fat	5.7g	33g
of which saturates	2.9g	17g
Carbohydrates	9g	55g
of which sugars	2.0g	12g
Protein	5.4g	32g
Salt	0.14g	0.81g
Fibre	1.6g	9.3g

Ingredients

1 unwaxed lime
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 shallot
1 fresh lemongrass stalk
2 tbsp red Thai curry paste (Cereals Containing Gluten)

(red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
100g brown rice noodles

(Brown Rice Flour, Water)
1 tsp ground coriander
4 large tomatoes
80g sugar snap peas
1 handful of fresh coriander
2 garlic clove
200ml coconut milk

(Coconut, Water)

Allergens

Contains: Soya

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	649Kcal
	471kJ	2714kJ
Fat	5.8g	33g
of which saturates	3.0g	17g
Carbohydrates	9g	54g
of which sugars	2.0g	12g
Protein	5.4g	31g
Salt	0.14g	0.81g
Fibre	1.6g	9.2g

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Vegan Prep in 10 5 plants

Creamy Laksa Noodle Soup with Golden Tofu Bites

Prep time: 0 mins

Total time: 25 mins

Cuisine: Asian

Food group: Vegan

Take inspiration from a popular Southeast Asian dish - laksa. Give it a vegan twist by topping it with crispy bites of tofu. Fresh lemongrass and Thai red curry paste for deep flavour. A squeeze of lime and a swirl of maple syrup for balance. Brown rice noodles soak up this luxurious soup.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Roughly dice the shallot. Quarter the tomatoes. Finely chop or crush the garlic. Use the back of a knife to bruise the length of the lemongrass. Heat a medium saucepan with 1 tsp oil on medium-high heat. Add the prepped veg and cook for 2-3 mins, until softening.
Add the ground coriander and three-quarters of the curry paste to the pan. Cook for 1 min, then add the coconut milk and 100ml water (50ml for 1 person). Simmer for 8-10 mins, until slightly thickened.
Drain the tofu, pat dry with paper towel and cut into 2cm squares. Heat a large frying pan with 1 tsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Add the remaining curry paste and a pinch of sea salt and toss to coat. Remove from the pan and keep warm.
Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and sugar snaps and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
Add the cooked noodles and sugar snaps to the broth. Roughly chop the coriander and stir half through the laksa. Simmer for 1 min. Halve the lime. Season with sea salt and squeeze in the juice from half the lime (to taste).
Serve the laksa in bowls and garnish with the tofu, remaining coriander and lime, cut into wedges.