Coconut Laksa
Coconut Laksa is one of those bowls we genuinely get excited about making. It's rich, creamy, and packed with that deep lemongrass and coconut flavour that just hits different on a cold evening. The crispy tofu, fresh veg, and silky broth all come together in a way that feels really special, even though it's totally plant-based. If you've never made laksa at home before, this is the one to start with. Trust us, once you've made it you'll be putting it on rotation immediately.
Before You Start
- Deep frying pan
- Kitchen towel & weight (for pressing tofu)
- Cook noodles in boiling water (5 minutes soaking)
Ingredients
- 3 tbsp vegetable oil
- 250g firm tofu
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 1 tbsp vegetable oil
- 2 shallots
- 3 cloves of garlic
- 10g ginger
- 1 lemongrass stalk
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp curry powder
- 500ml vegetable stock
- 400ml coconut milk
- 200ml coconut cream
- 150g sugar snap peas
- 100g green beans
- 180g rice noodles
- 1 lime
- 20g fresh coriander
- 50g beansprouts
- 2 tbsp crispy chilli oil
Method
Prep the veg
- Wrap the tofu in kitchen towel and press down with a weight to release any excess moisture
- Slice into 1cm cubes
- Peel and slice the shallots
- Peel and mince the garlic and ginger
- Bash the lemongrass, remove the tough outer layer and finely slice the rest
- Slice the sugar snap peas in half
- Trim and slice the green beans into 3cm pieces
Fry the tofu
- Place the tofu in a bowl with the soy sauce, mixing to coat, then add the cornflour
- Heat a deep frying pan over a medium heat with the oil and add the tofu, turning regularly until browned and crispy on all sides
- Transfer to a plate lined with kitchen paper
Cook the base
- Wipe out the same pan and add the oil
- Add the shallots, garlic, ginger and lemongrass, cooking for 8 minutes until everything is softened
- Add the turmeric, coriander, curry powder, frying for 1 minute
- Pour in the vegetable stock and coconut milk and bring to a simmer for 5 minutes, then add the sugar snap peas and beans for 2-3 mins until cooked through
- Take off the heat and stir through the coconut cream, lime juice and taste to season with salt and pepper
Cook the noodles
- Place the noodles in a bowl and pour over boiling water
- Leave to soak for 5 minutes or until soft, then drain and rinse under cold water to separate
Serve
- Divide the noodles between 4 bowls
- Spoon over the laksa broth and top with the crisp tofu
- Garnish with the coriander, bean sprouts and chilli oil
Tips & Variations
- Press your tofu well: We know it feels like an extra step but squeezing out that moisture before frying makes a huge difference. You want crispy golden cubes, not soggy ones, so give it at least 10 minutes under a weight.
- Bash the lemongrass properly: Don't skip bashing it before slicing. It releases the oils and makes the whole broth so much more fragrant. The back of a heavy knife or a rolling pin works perfectly.
- Dial up the heat: If you like things spicy, add an extra chilli or a spoonful of chilli paste into the broth. Ian always goes a bit heavier on the heat and it really lifts the whole thing.
Why This Works
The trick here is pressing the tofu properly before frying it so you get that golden, crispy exterior that holds up in the broth. What really makes this sing is building the paste with fresh lemongrass, ginger, and garlic before anything else hits the pan, because that's where all the depth comes from. Get that base right and the whole dish just falls into place.