Prepare the Tofu

Cook the rice noodles according to package instructions, then drain and set aside.

Cook the Noodles

In a large pot, heat a little oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.

Make the Broth

Add the red curry paste and stir for a minute, allowing the flavors to meld.

Add Curry Paste

Pour in the coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.

Combine Liquids

Add the cubed tofu, sliced mushrooms, and fresh vegetables to the pot. Simmer for about 10-15 minutes until the vegetables are tender.

Add Tofu and Vegetables

Stir in the soy sauce, lime juice, salt, and pepper. Adjust seasoning to taste.

Season the Broth

Divide the cooked rice noodles into bowls, ladle the hot curry broth with tofu and vegetables over the noodles, and top with bean sprouts and fresh cilantro.

Assemble the Laksa

vegan thai curry laksa

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!