Vegan Laksa Sarawak
Dive into the rich and aromatic flavors of Vegan Laksa Sarawak, a plant-based twist on the iconic Malaysian dish. This recipe combines silky rice noodles and creamy coconut milk with a bold blend of spices, including turmeric, cumin, and coriander, to create a deeply flavorful broth. Minced lemongrass, garlic, and red chilies add fragrant brightness, while tender cubes of firm tofu soak up the savory goodness. Topped with crunchy bean sprouts, fresh baby spinach, and a sprinkle of cilantro, this comforting noodle soup is both nourishing and satisfying. Ready in under an hour, it’s perfect for those craving a vibrant vegan meal packed with Southeast Asian flair. Keywords: vegan laksa, Malaysian vegan cuisine, vegan noodle soup.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 200 grams Firm tofu
- 2 units Lemongrass stalks, minced
- 1 tablespoon Ginger, minced
- 4 cloves Garlic, minced
- 2 units Red chilies, chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 100 grams Bean sprouts
- 100 grams Baby spinach
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 2 tablespoons Coconut oil
Instructions
Start by preparing the tofu. Cut the firm tofu into small cubes and set aside.
In a large pot, heat the coconut oil over medium heat. Add the minced lemongrass, ginger, garlic, and red chilies. Sauté for about 3-4 minutes until fragrant.
Stir in the turmeric, coriander, and cumin powders, cooking for another minute to release the spices' aromas.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Stir in the coconut milk and soy sauce. Add the tofu cubes and let the broth gently simmer for another 10 minutes.
While the broth is simmering, cook the rice noodles according to package instructions. Once cooked, drain and rinse under cold water. Set aside.
Add the lime juice and salt to the broth. Stir well and taste, adjusting seasoning if necessary.
To assemble, divide the cooked rice noodles into serving bowls. Ladle the hot laksa broth over the noodles, ensuring an even distribution of tofu and broth.
Top each bowl with bean sprouts and baby spinach. Garnish with fresh cilantro.
Serve immediately, and enjoy your aromatic and comforting bowl of Vegan Laksa Sarawak.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 43.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1675 mg | 129% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2483 mg | 53% | |
*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.
