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Vegetarian Laksa

Nutritional Table

Help your family eat well every day, explore the nutritional properties of this recipe.

Average Quantity
per Serving
Energy 397Cal
Protein 17g
Fat, Total 20g
- Saturated 8g
Carbohydrate 34g
- Sugars - g
Dietary Fibre 8g
Sodium - mg
This recipe is   


Serves 4
  • 125g dried rice noodles
  • ⅓ cup (100g) red curry paste
  • 300g firm tofu, cut into 1cm cubes
  • 2½ cups (625mL) vegetable stock
  • 1 tbsp MAGGI Fish Sauce
  • 270mL can light coconut milk
  • 1 medium (120g) carrot, cut into strips
  • 100g shiitake mushrooms, thinly sliced
  • 125g green beans, diagonally sliced
  • 3 baby bok choy, separated, washed, shredded
  • 1 tbsp brown sugar
  • ½ cup (40g) bean sprouts
  • ½ cup (20g) coriander leaves
  • lime wedges to serve


Prep time       Cook time 
  1. cook noodles in a large saucepan of boiling water for 2 minutes or until just tender. drain well. divide among 4 large serving bowls.
  2. heat a large wok over high heat. add curry paste and tofu and cook for 2 minutes. add stock, MAGGI fish sauce and coconut milk and bring to a simmer. add carrot, mushrooms and beans and cook for 2 minutes. add bok choy and cook for a further 1 minute, or until just tender. remove from heat and stir in sugar.
  3. divide the vegetables among the 4 serving bowls. pour over the liquid evenly. top with bean sprouts and coriander. serve with lime wedges.

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