Vegetarian Laksa Sarawak
Immerse yourself in the bold and aromatic world of Sarawakian cuisine with this delightful Vegetarian Laksa Sarawak recipe! A plant-based twist on the traditional Malaysian noodle soup, this dish combines rich coconut milk and tangy laksa paste to create a velvety, flavorful broth. Tender tofu cubes, vibrant carrots, and chewy rice noodles soak up the fragrant spices, while crisp bean sprouts, fresh coriander, and zesty lime add layers of texture and brightness. Perfect for a hearty yet wholesome meal, this recipe is ready in under an hour, making it ideal for weeknight dinners or impressing guests with exotic flair. Whether you're craving vegetarian Malaysian comfort food or exploring authentic laksa flavors, this recipe delivers a satisfying bowl every time!
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Recipe Information
Ingredients
- 200 grams dried rice noodles
- 200 grams tofu cubes
- 400 ml coconut milk
- 500 ml vegetable broth
- 4 tablespoons laksa paste
- 1 large carrot
- 100 grams bean sprouts
- 2 stalks spring onions
- 1 lime
- 1 bunch coriander leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons oil
Instructions
1. Prepare the rice noodles according to the package instructions, usually soaking in hot water for 5-10 minutes until soft, then drain and set aside.
2. Heat 2 tablespoons of oil in a large pot over medium heat. Add the laksa paste and cook for about 2-3 minutes, stirring continuously until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine with the laksa paste. Bring the mixture to a gentle simmer.
4. Add the tofu cubes to the pot, followed by the sliced carrots. Cook for about 10 minutes until the carrots are tender.
5. Season the soup with salt and sugar, adjusting to your taste preferences.
6. Divide the prepared noodles into serving bowls.
7. Ladle the hot laksa broth with tofu and carrots over the noodles in each bowl.
8. Garnish each serving with fresh bean sprouts, chopped spring onions, and coriander leaves.
9. Squeeze fresh lime juice over the top before serving to add a zesty touch.
10. Serve hot and enjoy your Vegetarian Laksa Sarawak!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4279 mg | 186% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 51.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2230 mg | 47% | |
*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.
