Chicken Laksa
East Indian • All Foods
How to Make Vegetarian Laksa (Traditional & Healthy Version)
Laksa is a beloved noodle soup from Southeast Asia, especially popular in Malaysia, Singapore, and parts of Indonesia. Traditionally, Chicken Laksa features a rich coconut broth and tender chicken pieces, but our vegetarian adaptation ensures all the comforting flavors while keeping it health-conscious for calorie trackers. This dish is a treat for those who crave spicy, aromatic flavors and creamy textures without compromising on their dietary choices. Indian home cooks have embraced Laksa for its warming qualities, making it a unique fusion snack during monsoon and winter evenings. Laksa’s fragrant broth, spiced with galangal, lemongrass, and fresh herbs, pairs beautifully with silky rice noodles and fresh vegetables. This vegetarian version is perfect for those looking for a protein-rich, wholesome snack that fits seamlessly into an Indian kitchen, especially with the growing trend of global flavors. With only 550 calories per serving, it’s a guilt-free indulgence that brings together the best of Southeast Asian and Indian culinary traditions.
Ingredients(for 1 large bowl soup + 1 katori salad)
- 100g Rice noodles (thin or medium)
- 3 cups Vegetable broth (homemade or low-sodium)
- 150ml Coconut milk (light)
- 100g Firm tofu (cubed)
- 1 medium Carrot (julienned)
- 1/2 cup Bean sprouts
- 1/2 Red bell pepper (sliced)
- 2 tbsp Laksa paste (vegetarian, homemade or store-bought)
- 2 tbsp Fresh coriander (dhaniya) (chopped)
- 1 stalk Lemongrass (crushed) - optional
- 1 tsp Oil (preferably sesame or olive oil)
- to taste Salt
- 2 Lime wedges (for garnish) - optional
Instructions
- 1
Soak the rice noodles in warm water for 10 minutes or until just softened. Drain and set aside.
10 minutes
Don't over-soak to prevent mushy texture.
- 2
Heat oil in a deep pan (kadhai) over medium flame. Add the laksa paste and lemongrass, sauté for 2-3 minutes until aromatic.
3 minutes
Use freshly ground paste for best flavor.
- 3
Pour in the vegetable broth and bring to a gentle boil. Add coconut milk, stir well, and simmer for 5 minutes.
5 minutes
Use light coconut milk to reduce calories.
- 4
Add tofu cubes, carrot, bell pepper, and salt. Simmer for 5 minutes until vegetables are tender but still crisp.
5 minutes
Cut veggies uniformly for even cooking.
Why This Dish is Healthy
This Laksa recipe swaps chicken for protein-rich tofu, uses light coconut milk, and packs in vegetables for extra nutrients and fiber. Rice noodles are gluten-free, making it easier to digest. With balanced macros and a moderate calorie count, this dish fits perfectly into weight loss, diabetic, and vegetarian meal plans. It's a flavorful way to enjoy global cuisine without guilt.
Vegetarian Laksa is rich in plant-based protein from tofu and bean sprouts, high in dietary fiber from assorted vegetables, and provides healthy fats from light coconut milk. It supplies vitamins A, C, and K, plus essential minerals like potassium and magnesium. Using low-sodium broth and minimal oil keeps the sodium and saturated fat levels in check, making this snack suitable for most health-conscious diets.
Pro Tips
- 💡Tip 1: Use firm tofu for best texture in soup.
- 💡Tip 2: Always prepare laksa paste fresh for maximum aroma.
- 💡Tip 3: Squeeze lime just before serving for a bright, fresh taste.
- 💡Tip 4: Garnish with dhaniya for Indian flavor twist.
- 💡Tip 5: Use low-sodium broth to reduce salt intake.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently and add fresh toppings before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 10.0 g |
| Total Fat | 6.0 g |
| Fiber | 1.0 g |
| Sugars | 1.8 g |
| Sodium | 420.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 22.0 mg |
| Vitamin A | 90.0 IU |
| Vitamin C | 3.5 mg |
| Calcium | 32.0 mg |
| Iron | 0.8 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 65.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.0 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 12.0 µg |
