A rich, spicy coconut noodle soup with tofu puffs, aubergine and crunchy bean sprouts. Yeo’s Singapore Laksa Paste provides the aromatic curry base, while a generous amount of sambal oelek brings chilli heat and depth. Coconut milk rounds everything out into a creamy, satisfying broth.

Why this recipe works

Laksa paste provides the aromatic base – Even a small amount brings coconut, lemongrass, ginger, garlic and curry-spice character.
Sambal provides the heat – Using 2 tablespoons gives the broth a much stronger chilli presence without relying on additional curry powder.
Rich but balanced broth – Coconut milk, vegetable stock, lime and fresh aromatics keep the soup creamy without becoming overly heavy.
Tofu puffs soak up the broth – They become little pockets of spicy coconut curry.
Aubergine adds substance – Browning it first gives the vegetarian bowl a soft, savoury texture.

Vegetarian Singapore-Style Laksa Mee

Prep Time 15

Total Time 15

Servings 3

Ingredients

For the Laksa Broth

1½ tbsp neutral vegetable oil
3 tsp Yeo’s Singapore Laksa Paste
2 tbsp sambal oelek
2 stalks lemongrass bruised
15 –20 curry leaves
800 ml low-sodium vegetable stock
400 ml full-fat coconut milk
½ tsp mushroom seasoning or MSG optional
Salt only if required

Tofu & Vegetables

10 –12 tofu puffs halved
1 small aubergine cut into chunky batons
150 g bean sprouts

Noodles

3 portions fresh yellow/Hokkien noodles
Rice vermicelli optional, replacing part of the yellow noodles

To Serve

Extra sambal oelek
Lime wedges
Crispy fried shallots optional
Vietnamese coriander or daun kesum optional

Instructions

Brown the Aubergine

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
Add the aubergine and cook for 5–7 minutes, turning occasionally, until browned and mostly tender. Remove and set aside.

Fry the Laksa Base

Reduce the heat to medium and add the remaining oil.
Add the lemongrass and curry leaves and fry for about 30 seconds until aromatic.
Add the 3 teaspoons Yeo’s Laksa Paste and 2 tablespoons sambal oelek.
Cook for 2–3 minutes, stirring frequently, until fragrant and the oil begins to separate slightly.

Build the Broth

Gradually pour in the vegetable stock, stirring well to incorporate the fried paste.
Bring to a gentle simmer and cook for 5 minutes.
Add the coconut milk, tofu puffs and browned aubergine.
Simmer gently for a further 8–10 minutes.

Taste and Adjust

Taste before adding additional seasoning.
Add the mushroom seasoning or MSG if the broth needs more savoury depth, and salt only if required.
If the broth is too concentrated, loosen it with a splash of water or vegetable stock.

Cook the Noodles & Blanch the Vegetables

Cook the noodles according to the packet instructions.
Using the same pan of boiling water:
Add the green beans and blanch for 2–3 minutes, until tender but still retaining some bite. Remove with a slotted spoon and drain.
Add the bean sprouts and blanch for just 20–30 seconds. Drain immediately so they retain their crunch.

Assemble

Divide the noodles between three bowls.

Add:

Green beans
Bean sprouts
Aubergine
Tofu puffs
Remove the lemongrass from the broth and ladle the hot laksa generously over each bowl.
Serve with lime wedges, extra sambal oelek and crispy fried shallots, if using.

Variations & substitutions

Make It Hotter – Add extra sambal oelek at the table rather than increasing the amount in the whole pot.
Use Mixed Noodles – Combine fresh yellow noodles with rice vermicelli.
Add Greens – Blanched pak choi or yu choy works well if you want additional vegetables.

Storage & leftovers

Store leftovers covered in the refrigerator below 5°C and use within 2–3 days.
The noodles will absorb broth while refrigerated, so add a small splash of water or vegetable stock when reheating.
Reheat only the portion required, stirring gently until piping hot and steaming throughout (at least 70°C at the centre). Reheat leftovers only once.