Vegetarian Singapore Laksa - Healthier Version

Look how beautiful the Laksa Paste is!

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. This is the Singapore Laksa version which is rich and creamy, it marries the Malay and Chinese styles of cooking.

I am a die-hard fan of laksa, if you were to ask me what my last dish will be, it will certainly be Laksa, seriously! Here's my healthier recipe which I replaced a portion of the coconut milk with soy milk without compensating the taste at all. I used the Trim Coconut milk for lower fats, read more. If you prefer a more creamy and robust soup, go ahead and use only coconut milk. Most recipes called for more coconut milk about 400ml for this serving, I have tried but find it too milky for my liking. You may add more according to your preference.

For Buddhists who do not take onions and garlic, worry not, you are not left out! Refer to the Laksa paste below. No time and want a easier way out? Go for this Vegetarian Nyonya Laksa Paste.

Dietary: Vegetarian, Vegan.
Serves 2-3

Ingredients (Revised version)
Laksa Paste
 90g onions or shallots, chopped
 4 cloves garlic
 5 candlenuts, chopped
 8 dried red chilli, cut
 1 stalk (about 8cm) lemongrass stem (white part only) trimmed & chopped
 8 slices galangal/young ginger, sliced
 10 laksa leaves
 1 Tbsp size fresh turmeric (chopped) or 2 tsp turmeric powder
 1 tsp coriander powder
 1 tsp vegetarian belachan chilli
 3 Tbsp canola/olive oil
 1/2 tsp sea salt
 1 tsp sugar

Other Ingredients
 1.5 cup laksa leaves with stems, lightly packed
 750ml water
 150ml trim coconut milk (not coconut cream)
 50ml soy milk 
 5 tofu puff, sliced
 1/4 block of firm tofu, sliced
 1 cup straw mushrooms or any of your favourite mushroom
 1 cup beansprout, lightly packed
 Salt and sugar, to taste
 180g Hokkien yellow noodles or rice vermicelli, blanched

Garnish
 2 Tbsp laksa leaves, finely chopped
 1 tsp vegetarian sambal belacan

Method

1. Grind all the laksa paste ingredients using a food processor until smooth. Set aside.

2. Heat about 1/2 tablespoon oil in a large skillet or wok, stir-fry the laksa paste at medium heat for about 10 minutes or until aromatic. Dish out, set aside.

3. Bring to boil the laksa leaves (with stems) and water in the same wok/skillet, simmer on low heat for about 10 minutes. Remove laksa leaves and discard. Pour the broth in a measuring cup, add water to add up to 750ml.

4. Add in the laksa paste, coconut milk, soya milk, tofu puffs, firmed tofu, mushroom and bring to a boil. Season with salt and sugar. Keep the gravy hot over a low heat on the stove for serving.

5. Bring a pot of water to a boil, cook noodles until al dente. Drain and divide into a serving bowls, set aside.

6. Add beansprouts into simmering laksa soup, mix well, and off the heat. Ladle the hot soup over the bowls of noodles. Garnish and serve hot!   

Quick Tips
☼ I always make double the portion of laksa paste and keep in the fridge for up to 7 days or place it in the freezer for longer freshness. This is my quick fix for lunch! After removing from fridge, do step 3 to 6, one bowl of hot laksa ready in minutes! If you really do not have any laksa leaves on hand, then you may skip.

☼ For the Buddhist friends:

Laksa Paste (no onions & garlic)
 10 candlenuts, chopped
 8 dried red chilli, cut
 3 stalks (about 8cm) lemongrass stem, trimmed & chopped
 8 slices galangal/young ginger, sliced
 10 laksa leaves
 1 Tbsp size fresh turmeric (chopped) or 1 tsp turmeric powder
 1 tsp coriander powder
 1.5 tsp vegetarian belachan chilli
 3 Tbsp canola/olive oil
 1/2 tsp sea salt
 1 tsp sugar

☼ No time? Want the easy way out? Go for this Vegetarian Nyonya Laksa Paste.