This noodle dish is filling and a bit on the spicy side. Adjust the curry paste to your preferences.

Veggie Tofu Curry Laksa Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 6oz Pad Thai Noodles
  • 1 Teaspoon Sunflower Oil
  • 2 Shallots, thinly sliced
  • 6oz Firm Tofu, drained and crumbled
  • 1/2 Red Bell Pepper, thinly sliced
  • 2 Cups Napa Cabbage, thinly sliced
  • 1 Cup Frozen Baby Corn, thawed and halved
  • 1 1/2 Tablespoon Thai Red Curry Paste
  • 1 Tablespoon Ginger, grated
  • 1 Teaspoon Turmeric
  • 4 Cups Vegetable Broth
  • 1 3/4 Cup Coconut Milk


  1. Bring a kettle of water to boiling and pour over the noodles in a large bowl. Soak the noodles for two minutes or until tender, then drain and divide between 6 bowls.
  2. In a wok or large saucepan over medium high heat, heat the oil and add the shallots; cook until softened and lightly golden. Add the tofu, pepper, cabbage, corn, curry paste, ginger and turmeric then cook for 1 minute, stirring frequently.
  3. Stir in the broth and coconut milk and bring to a boil then reduce heat to medium and simmer for about five minutes.
  4. Ladle the soup mixture over the noodles and garnish with cilantro, bean sprouts, lime wedges or unsalted nuts.
  5. Serve and enjoy!