Beef Laksa
East Indian • All Foods
How to Make Vegetarian Laksa (Traditional & Healthy Version)
Laksa is a beloved Southeast Asian noodle soup, renowned for its rich coconut broth and aromatic spices. While traditionally made with beef or seafood, this vegetarian Laksa recipe retains all the authentic flavors using plant-based ingredients, making it ideal for Indian vegetarians seeking global tastes. The dish is a vibrant fusion of Malay and Chinese culinary traditions, and its popularity has spread to Indian kitchens, especially in cosmopolitan cities like Mumbai and Bengaluru, where global flavors meet local preferences. This healthy vegetarian Laksa is perfect as a snack or light meal, combining rice noodles, tofu, and a medley of fresh vegetables simmered in a fragrant, spiced coconut broth. The result is a comforting bowl that’s both satisfying and nourishing, with a balance of creamy, spicy, and tangy flavors. Laksa’s versatility and ease of adaptation make it a favorite among health-conscious home cooks, offering a delicious way to enjoy international cuisine while sticking to vegetarian and wellness goals.
Ingredients(for 1 medium bowl Laksa)
- 100g Rice noodles (sen mee or laksa noodles)
- 100g Firm tofu (cubed)
- 200ml Coconut milk (light or regular)
- 400ml Vegetable broth (low sodium)
- 1 small Carrot (julienned)
- 50g Bean sprouts (fresh)
- 1/2 Red bell pepper (sliced thin)
- 2 tbsp Laksa paste (vegetarian, store-bought or homemade)
- 2 tbsp Fresh coriander (dhaniya) (chopped)
- 2-4 Lime wedges (for garnish) - optional
- 1 tsp Oil (sesame or vegetable)
Instructions
- 1
Soak rice noodles in hot water for 5-7 minutes or until soft, then drain and set aside.
7 minutes
Don’t overcook noodles; they should be al dente for best texture.
- 2
Heat oil in a large pan (kadai) over medium flame. Add laksa paste and sauté until fragrant, about 2 minutes.
2 minutes
Stir constantly to avoid burning spices.
- 3
Add vegetable broth and coconut milk to the pan. Mix well and bring to a gentle simmer.
3 minutes
Use light coconut milk for fewer calories.
- 4
Add tofu cubes, carrots, and bell pepper. Cook for 5-6 minutes until vegetables soften and tofu absorbs flavors.
6 minutes
Gently stir to keep tofu intact.
Why This Dish is Healthy
Vegetarian Laksa is a wholesome and nutrient-dense option that fits well into a balanced Indian diet. Using tofu and fresh vegetables boosts protein, fiber, and micronutrient intake, supporting muscle health and digestion. Coconut milk, while rich, is used in moderation to provide flavor without excessive fat. This healthy Laksa is low in cholesterol and trans fats, making it a heart-friendly choice that aligns with modern Indian dietary preferences. It’s an excellent snack for those aiming to manage weight and improve overall well-being.
This vegetarian Laksa is a balanced meal, rich in plant-based protein from tofu and packed with dietary fiber from fresh vegetables and bean sprouts. Coconut milk provides healthy fats, while rice noodles offer complex carbohydrates for sustained energy. The dish is also a good source of vitamin C (from bell pepper and lime), vitamin A (from carrots), and essential minerals like magnesium. By using low-sodium broth and minimal oil, this recipe keeps calories and saturated fat in check, making it suitable for weight management and overall wellness.
Pro Tips
- 💡Tip 1: Use fresh laksa paste for the most authentic flavor.
- 💡Tip 2: Add noodles just before serving to maintain texture.
- 💡Tip 3: Garnish generously with coriander and bean sprouts for crunch.
- 💡Tip 4: Adjust chili level to suit your spice preference.
- 💡Tip 5: Light coconut milk makes the dish lighter but still flavorful.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Store noodles separately to avoid sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 550.0 kcal |
| Protein | 6.5 g |
| Carbohydrates | 12.0 g |
| Total Fat | 5.8 g |
| Fiber | 1.2 g |
| Sugars | 1.6 g |
| Iron | 1.3 mg |
| Calcium | 22.0 mg |
