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Vegetarian Singapore-Style Laksa Mee

Vegetarian Singapore-Style Laksa Mee
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.
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Prep Time 15 minutes
Total Time 15 minutes
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.