Vegetarian Laksa
The secret to this delicious vegetarian laksa recipe lies in the spicy, aromatic, and vegan Mekhala laksa paste. It makes for a fragrant, quick breakfast
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mekhalaliving.com.
Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Pot
- Serving bowl
Ingredients
- 1 teaspoon cooking oil
- 4 pieces chopped crisped tofu
- 1 cup sliced white mushrooms
- 1/2 cup of beansprout
- 1 boiled egg
- 3 cups veggie broth or water
- 13 1/2 oz can coconut milk about 1.5 cups
- 6 to 8 oz brown rice noodles uncooked
- 1 jar Mekhala Laksa Paste
- Lime juice, salt and pepper to taste
- Handful fresh mint and cilantro
- 1 teaspoon Mekhala Roasted Chilli Paste (optional)
