Laksa (Peanut-Free)
A spicy coconut curry noodle soup. This version uses sunflower seed butter to mimic the texture and richness of peanuts, making it safe for peanut allergies.
Ingredients
- 0.5 cup Dried shrimp
- 1 cup Hot water
- 4 cups Coconut milk
- 2 cups Vegetable broth
- 4 tbsp Laksa paste
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 2 tbsp Sunflower seed butter
- 8 oz Rice noodles
- 1 lb Shrimp (cooked)
- 2 cups Bean sprouts
- 8 Fried tofu puffs
- 4 Lime wedges
Instructions
- 1Soak dried shrimp in hot water for 15 minutes, then drain and finely chop.
- 2In a large pot, combine coconut milk, vegetable broth, laksa paste, fish sauce, sugar, and sunflower seed butter. Bring to a simmer.
- 3Add the soaked dried shrimp and simmer for 15 minutes, stirring occasionally.
- 4Cook rice noodles according to package directions. Drain.
- 5Divide noodles among bowls. Ladle laksa soup over the noodles. Top with shrimp, bean sprouts, and tofu puffs.
- 6Serve immediately with lime wedges.
Substitutions
Peanut Butter → Sunflower Seed Butter
Provides similar richness and texture without peanuts.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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