Heat 1 tbs vegetable or coconut oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and fry until all sides are golden and crisp, about 3–4 minutes per side. Transfer to a plate lined with paper towel and keep warm.

Noodles & Vegetables

Prepare rice vermicelli according to package instructions: usually soak in hot water for 5–7 minutes until soft, then drain and rinse under cold water to stop cooking. Set aside.

Slice mushrooms, red pepper, and scallions (separate whites and greens). Rinse bean sprouts and spinach; drain.

Curry & Broth

In a large pot or deep skillet, heat 1 tbs oil over medium heat. Add minced garlic, grated ginger, and chopped lemongrass and sauté 30–45 seconds until fragrant.

Add the red curry paste and cook, stirring, for 1–2 minutes to bloom the spices and remove the raw paste taste.

Pour in the vegetable broth and scrape any browned bits from the bottom. Bring to a low simmer.

Stir in the coconut milk, soy sauce, brown sugar, and fish sauce (if using). Simmer gently 5–7 minutes to let flavors meld and broth slightly thicken. Taste and adjust seasoning with lime juice, extra soy or a pinch more sugar as needed.

Add sliced mushrooms and the white parts of scallions to the broth and simmer 3–4 minutes until mushrooms are tender.

Assemble & Finish

Divide softened noodles among 4 bowls (servings).

Ladle hot laksa broth and mushrooms over the noodles, ensuring each bowl gets a generous amount of coconut-curry broth.

Top each bowl with crispy tofu, a handful of baby spinach (it will wilt in the hot broth), bean sprouts, sliced red pepper, scallion greens, basil leaves, and cilantro.

Finish with lime wedges at the side, a drizzle of chili oil or a few sliced fresh chilies if desired, and sprinkle crispy fried shallots for crunch.

Serve immediately, encouraging diners to squeeze lime and stir to combine flavors before eating.