Vegan Laksa Nyonya
Malaysian • All Foods
How to Make Vegan Laksa Nyonya (Traditional & Healthy Version)
Vegan Laksa Nyonya is a vibrant, aromatic noodle soup deeply rooted in Malaysia’s rich multicultural heritage. Originating from the Peranakan community—a blend of Chinese and Malay cultures—this dish offers a tantalizing fusion of flavors, with creamy santan (coconut milk), lemongrass, and a medley of local herbs and spices. Traditionally, Laksa Nyonya is enjoyed as a comforting snack or light meal, especially during festive celebrations and family gatherings. The vegan adaptation preserves the beloved essence of Laksa Nyonya while making it accessible for plant-based eaters. By using tofu, mushrooms, and fresh local vegetables, this recipe delivers hearty texture and authentic taste without compromising on health. Each spoonful is a celebration of Malaysia’s local ingredients like daun kesum (Vietnamese coriander), pandan, and fresh laksa noodles, creating a bowl that is both nourishing and soul-warming. This healthy version is perfect for those looking to enjoy Malaysian cuisine while maintaining a balanced diet.
Ingredients(for 1 large bowl per serving)
- 150g Laksa noodles (can use rice vermicelli)
- 1 cup Santan (coconut milk) (fresh preferred)
- 100g Tofu (firm, cubed)
- 50g Shiitake mushrooms (sliced)
- 1 cup Bean sprouts (taugeh)
- 1 stalk Daun kesum (Vietnamese coriander) (local herb)
- 1 stalk Lemongrass (serai, bruised)
- 1 leaf Pandan leaf (tied into a knot)
- 2 tbsp Chili paste (blend fresh red chilies, shallots, garlic)
- 3 cups Low-sodium vegetable stock (homemade or store-bought)
- to taste Salt
- as needed Lime wedges (for serving) - optional
- as needed Fresh coriander leaves (garnish) - optional
Instructions
- 1
Prepare the laksa paste by blending red chilies, shallots, garlic, and a touch of water until smooth.
5 minutes
Use fresh chilies for best flavor and vibrant color.
- 2
Heat a non-stick pot over medium heat. Add the laksa paste and stir-fry until aromatic. Toss in bruised lemongrass and pandan leaf.
5 minutes
Stir constantly to prevent burning; this releases the essential oils in the herbs.
- 3
Pour in vegetable stock and bring to a gentle boil. Add sliced mushrooms and cubed tofu. Simmer for 5 minutes.
5 minutes
Simmering allows the flavors to meld and infuse the tofu and mushrooms.
- 4
Lower the heat and stir in santan (coconut milk). Add daun kesum and season with salt. Let it simmer for 5 minutes until the broth is rich and fragrant.
5 minutes
Do not boil coconut milk vigorously to prevent splitting.
Why This Dish is Healthy
This vegan laksa is a healthy choice because it avoids processed ingredients and animal products, focusing on fresh, whole foods. Using low-sodium vegetable stock and light santan reduces saturated fat and sodium intake. The inclusion of diverse vegetables and herbs boosts micronutrient content, making it suitable for weight management, diabetes, and general wellness. It’s filling yet light, perfect for those tracking calories.
Vegan Laksa Nyonya is naturally rich in plant-based protein from tofu and mushrooms, and provides complex carbohydrates from rice noodles. Santan (coconut milk) offers healthy medium-chain fats, while local herbs like lemongrass and daun kesum are packed with antioxidants. Bean sprouts add vitamin C and fiber, supporting digestion and immunity. This dish is free from cholesterol and makes a great option for those seeking heart-friendly meals.
Pro Tips
- 💡Tip 1: Always use fresh santan for the creamiest broth.
- 💡Tip 2: Bruising lemongrass and tying pandan releases maximum aroma.
- 💡Tip 3: Prepare noodles just before serving to keep them springy.
Storage & Serving
Store laksa broth separately from noodles in airtight containers. Refrigerate for up to 2 days. Reheat gently on the stove; noodles can be refreshed with hot water before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 400.0 kcal |
| Protein | 4.1 g |
| Carbohydrates | 13.8 g |
| Total Fat | 5.6 g |
| Fiber | 2.7 g |
| Sugars | 2.1 g |
| Iron | 1.3 mg |
| Calcium | 32.0 mg |
| Sodium | 420.0 mg |
| Potassium | 210.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 110.0 IU |
| Vitamin C | 7.0 mg |
| Magnesium | 28.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 65.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.8 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 18.0 µg |
