To start preparing the vegetarian curry first, grind all the ingredients under the “laksa pasta” in a grinder for mixer.
Fry or grill tofu cubes on a Grill panUntil well golden on both sides.
Heat 2 tablespoons of oil in a Great Wok. Add the Laksa pasta and fry for 2-3 minutes, stirring constantly until the oil separates.
After 3 minutes add the chopped onion bulbs and brown for a minute. Add the beans, carrots, baby corn and cooking for 1-2 minutes.
Once the beans are cooked in half, add the mushrooms, the colored pepper and cook until the mushrooms start sweating.
Now add the vegetable broth and then the coconut milk. Add the tofu and mix well.
Add the soy sauce and season with salt. Leave the soup for 2-3 minutes.
In the meantime, cook the rice noodles according to the package instructions.
To serve the vegetarian laksa curry, put some noodles in a bowl. Put the curry soup on it.
Top with beans sprouts, onion vegetables, coriander and mint leaves. Serve immediately with lime wedges.
Serve vegetarian curry alone or with mushrooms and book choy shake for a delicious meal.
