Prawn Laksa
East Indian • All Foods
How to Make Vegetarian Prawn Laksa (Traditional & Healthy Version)
Vegetarian Prawn Laksa is a unique, flavor-packed snack inspired by the vibrant culinary traditions of Southeast Asia, with an Indian twist. Traditionally, Laksa is a spicy noodle soup found across Malaysia and Singapore, but vegetarian adaptations are gaining popularity, especially among health-conscious Indians. This recipe uses plant-based prawn alternatives, fresh vegetables, and coconut milk, making it suitable for vegetarians without sacrificing the iconic taste and richness of Laksa. The dish is beloved for its aromatic broth, infused with lemongrass, ginger, garlic, and Indian spices, offering a balanced blend of Southeast Asian and Indian flavors. Perfect for those seeking a healthy yet indulgent snack, Vegetarian Prawn Laksa delivers a comforting bowl of goodness. Its light coconut broth, packed with protein-rich tofu and wholesome whole wheat noodles, makes it both nutritious and satisfying. In many Indian homes, especially in coastal regions, seafood-inspired vegetarian dishes are a creative way to celebrate flavors while respecting dietary preferences. This recipe is ideal for anyone tracking calories or wanting a nutritious snack packed with bold flavor and cultural heritage.
Ingredients(for 1 bowl (approx. 350 ml))
- 100g Whole wheat noodles (atta noodles)
- 100g Plant-based prawn (soy or konjac-based)
- 200ml Coconut milk (light version)
- 50g Tofu (cubed)
- 1 medium Carrot (julienned)
- 50g Bean sprouts (fresh)
- 1 Lemongrass stalk (bruised)
- 1 inch Ginger (grated)
- 2 cloves Garlic (minced)
- 1 tbsp Red chilli paste (adjust to taste)
- 2 tbsp Coriander leaves (chopped, for garnish) - optional
- 2 Lime wedges (for serving) - optional
- to taste Salt
- 1 tsp Oil (preferably olive or mustard oil)
Instructions
- 1
Prepare whole wheat noodles according to package instructions. Drain and set aside.
5 minutes
Rinse noodles with cold water to prevent sticking.
- 2
Heat oil in a deep pan or kadhai. Add grated ginger, minced garlic, and lemongrass. Sauté until aromatic.
3 minutes
Bruise lemongrass to release maximum flavor.
- 3
Add red chilli paste and sauté for 1 minute. Stir in coconut milk and 400ml water. Bring to a gentle simmer.
5 minutes
Use light coconut milk to reduce calories.
- 4
Add plant-based prawn, tofu cubes, carrot, and bean sprouts. Simmer for 7 minutes until vegetables are tender.
7 minutes
Do not overcook to retain crunchiness of veggies.
Why This Dish is Healthy
This Laksa recipe is a healthy choice thanks to its high protein content, low saturated fat, and use of whole grains and fresh vegetables. It offers a balanced meal with all major macronutrients, making it ideal for calorie-conscious eaters. The absence of animal products and minimal oil keeps it heart-friendly, while spices and herbs add antioxidants without extra calories.
Vegetarian Prawn Laksa is rich in plant protein from tofu and soy-based prawn alternatives. Whole wheat noodles offer complex carbs and fiber for lasting energy. Coconut milk supplies healthy fats and essential minerals, while veggies like carrots and bean sprouts provide vitamins A, C, and K. Lemongrass and ginger are excellent for digestion and immunity. This dish is naturally low in saturated fat and free from cholesterol.
Pro Tips
- 💡Tip 1: Use fresh lemongrass for authentic aroma.
- 💡Tip 2: Light coconut milk reduces calories without compromising taste.
- 💡Tip 3: Add a handful of spinach for extra nutrition.
- 💡Tip 4: Prepare noodles just before serving to avoid sogginess.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
| Protein | 6.5 g |
| Carbohydrates | 10.8 g |
| Total Fat | 5.4 g |
| Fiber | 1.2 g |
| Sugars | 1.3 g |
| Iron | 1.0 mg |
| Calcium | 38.0 mg |
| Sodium | 410.0 mg |
| Potassium | 170.0 mg |
| Cholesterol | 48.0 mg |
| Vitamin A | 110.0 IU |
| Vitamin C | 5.0 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 95.0 mg |
| Vitamin D | 1.1 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.7 µg |
| Folate | 14.0 µg |
