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Vegetarian Laksa
East Indian • All Foods
How to Make Vegetarian Laksa (Traditional & Healthy Version)
Vegetarian Laksa is a vibrant, nourishing noodle soup that hails from the Southeast Asian region, especially Malaysia and Singapore, with culinary influences from Tamil and Malay communities. Bursting with flavors from lemongrass, coconut milk, and fresh herbs, this dish combines the heartiness of noodles and protein-rich tofu with a luscious, aromatic broth. Traditionally, laksa has been a street food favorite, enjoyed during festivals and family gatherings. In India, especially among Tamil communities in Malaysia and Singapore, vegetarian laksa has found a special place on the dining table, often adapted to suit local tastes and dietary preferences. The use of coconut milk and fresh vegetables makes the dish comforting and ideal for vegetarians seeking an authentic Southeast Asian experience. Its balanced flavor profile—mildly spicy, creamy, and fragrant—makes it a great option for those looking to explore global cuisine while maintaining a health-conscious diet. Laksa is a fantastic choice for Indian calorie trackers because it offers a wholesome blend of carbohydrates, plant-based proteins, and healthy fats, all in one bowl. Its versatility allows for easy customization, making it suitable for weight loss, diabetic-friendly, and even kid-friendly diets. Whether for breakfast or lunch, vegetarian laksa brings a taste of Southeast Asia to your plate, making healthy eating both delicious and exciting.
Ingredients(for 1 bowl noodle soup (approx. 300 ml))
- 120g Whole wheat noodles (or rice noodles for gluten-free)
- 100g Firm tofu (cubed)
- 250 ml Coconut milk (light) (unsweetened)
- 500 ml Vegetable broth (homemade or store-bought)
- 1 medium Carrot (julienned)
- 50g Bean sprouts (washed)
- 1 small Red bell pepper (thinly sliced)
- 1 Lemongrass stalk (crushed)
- 1 tsp Ginger (grated (adarak))
- 2 cloves Garlic (minced (lahsun))
- 1/2 tsp Turmeric powder (haldi)
- 1 tbsp Red chili paste (adjust to taste) - optional
- 2 tsp Light soy sauce (for umami)
- 2 tbsp Coriander leaves (chopped (dhaniya))
- to taste Salt
- for garnish Lime wedges - optional
Instructions
- 1
Prepare noodles as per pack instructions. Drain and set aside.
7 minutes
Rinse noodles with cold water to prevent sticking.
- 2
In a deep kadai (wok), heat a splash of water or a tsp of oil. Add lemongrass, ginger, and garlic. Sauté until aromatic.
3 minutes
Crush lemongrass for maximum flavor.
- 3
Add turmeric powder, red chili paste, and soy sauce. Stir well.
2 minutes
Adjust chili paste for spice level.
- 4
Pour in vegetable broth and coconut milk. Mix and bring to a gentle boil.
4 minutes
Use light coconut milk for fewer calories.
Why This Dish is Healthy
This vegetarian laksa is a smart choice for calorie-conscious eaters because it uses light coconut milk and loads of vegetables, reducing overall fat and boosting nutrients. The inclusion of tofu means higher protein, aiding muscle repair and hunger control. Using whole wheat noodles and skipping deep-frying ensures lower glycemic impact—ideal for weight loss and diabetic diets. It's naturally low in cholesterol and free from processed ingredients.
Vegetarian Laksa is rich in plant-based proteins from tofu, fiber from vegetables, and healthy fats from coconut milk. Whole wheat or rice noodles provide complex carbohydrates for sustained energy. The broth is low in saturated fat and boasts essential vitamins like vitamin E, vitamin A, and minerals like potassium and calcium. Fresh herbs and spices add antioxidants, while bean sprouts boost the vitamin C content. This balanced bowl supports heart health, digestion, and provides satiety with moderate calories.
Pro Tips
- 💡Tip 1: Always use fresh herbs for authentic aroma.
- 💡Tip 2: Cut veggies uniformly for even cooking.
- 💡Tip 3: Lightly press tofu before cooking for better texture.
- 💡Tip 4: Squeeze lime just before eating to brighten flavors.
- 💡Tip 5: Use homemade broth for maximum nutrition.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently, adding a splash of water if the broth thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
| Protein | 4.5 g |
| Carbohydrates | 12.8 g |
| Total Fat | 6.2 g |
| Fiber | 2.1 g |
| Sugars | 2.3 g |
| Iron | 1.3 mg |
| Calcium | 37.0 mg |
| Sodium | 310.0 mg |
| Potassium | 160.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 220.0 IU |
| Vitamin C | 5.8 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 55.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.6 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 22.0 µg |
