Heart-Healthy Laksa Sarawak
Experience the comforting flavors of Malaysia with this *Heart-Healthy Laksa Sarawak*, a lighter twist on the traditional favorite. This nourishing recipe swaps out heavy ingredients for wholesome options like brown rice vermicelli, reduced-fat coconut milk, and olive oil, making it perfect for those seeking a healthier yet equally satisfying version of laksa. A fragrant spice paste made with fresh turmeric, garlic, shallots, and red chili forms the soul of the dish, creating a rich and aromatic broth that’s packed with flavor. Topped with protein-rich firm tofu, crunchy bean sprouts, and refreshing cucumber slices, this laksa is both vibrant and crave-worthy. Ready in just 45 minutes, it’s an easy, heart-smart meal ideal for weeknight dinners or meal prepping. Serve with a lime wedge for a zesty finishing touch that takes each bite to the next level. **Healthy laksa recipe, Sarawak laksa, low-fat coconut milk laksa, easy Malaysian noodle soup** – this recipe has all the keywords you need to attract health-conscious food lovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Brown rice vermicelli
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 4 Shallots
- 2 Red chili
- 5 cm piece Fresh turmeric
- 1 teaspoon Ground coriander
- 1 liter Vegetable broth
- 400 ml Coconut milk (reduced fat)
- 300 grams Firm tofu
- 200 grams Bean sprouts
- 1 Cucumber
- 1 handful Cilantro
- 1 Lime
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Soak the brown rice vermicelli in warm water for 15 minutes, then drain and set aside.
Slice the firm tofu into bite-sized cubes.
In a blender, combine the garlic cloves, shallots, red chili, fresh turmeric and ground coriander. Blend until you achieve a smooth paste.
Heat the olive oil in a large pot over medium heat. Add the spice paste and cook for 5 minutes, until fragrant.
Pour in the vegetable broth and bring to a gentle simmer. Stir occasionally.
Add the reduced-fat coconut milk to the pot, stirring to combine, and let it simmer for another 5 minutes.
Season with salt and pepper, then add the tofu cubes. Let them cook in the broth for another 5 minutes.
Bring a separate pot of water to a boil, add the soaked vermicelli, and cook for 2-3 minutes until just tender, then drain.
Divide the drained vermicelli evenly into bowls.
Top each bowl with a ladle of the tofu-laden broth, ensuring even distribution of tofu pieces.
Garnish each bowl with fresh bean sprouts, thinly sliced cucumber, and a sprinkle of cilantro.
Serve with a lime wedge on the side for squeezing over just before eating.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 50.9 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 4590 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
