Vegetarian Laksa Nyonya
Malaysian • All Foods
How to Make Vegetarian Laksa Nyonya (Traditional & Healthy Version)
Vegetarian Laksa Nyonya is a beloved Malaysian noodle soup that celebrates the rich multicultural heritage of Malaysia. This dish hails from the Peranakan community, blending Chinese and Malay flavors into a harmonious, aromatic broth. Unlike typical laksa, this vegetarian version skips the belacan (shrimp paste) and meat, focusing instead on fresh local Malaysian ingredients such as lemongrass, galangal, and santan (coconut milk). The result is a fragrant, spicy, and creamy soup that is both satisfying and nutritious. Laksa Nyonya is renowned for its vibrant orange broth, delicately spiced with fresh turmeric, candlenuts, and chilies, and balanced with the natural sweetness of santan. It is often enjoyed at breakfast or lunch and holds a special place in Malaysian cuisine as a comfort food that brings families and communities together. Making Vegetarian Laksa Nyonya at home allows you to enjoy authentic Malaysian flavors while maintaining a health-conscious diet.
Ingredients(for 1 large bowl per serving)
- 120g Rice vermicelli noodles (bihun)
- 200ml Santan (coconut milk) (fresh or canned)
- 100g Firm tofu (cubed)
- 1 cup Bean sprouts (taugeh, rinsed)
- 1/2 Cucumber (julienned)
- 2 Lemongrass stalks (bruised and chopped)
- 1 thumb-sized piece Galangal (sliced)
- 1 tsp Fresh turmeric (or 1/2 tsp ground)
- 3 Candlenuts (buah keras, or substitute with macadamia nuts)
- 2 Red chilies (deseeded for less heat)
- 3 Shallots (peeled)
- 2 cloves Garlic
- 1 Pandan leaf (tie a knot) - optional
- to taste Salt
- 1 tbsp Cooking oil (preferably canola or sunflower)
Instructions
- 1
Prepare the laksa paste by blending shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and red chilies with a splash of water until smooth.
5 minutes
Use a mortar and pestle for a more authentic texture and flavor.
- 2
Heat oil in a pot over medium heat. Sauté the laksa paste until fragrant and the oil separates, about 5 minutes.
5 minutes
Keep stirring to prevent the paste from burning.
- 3
Add water (about 500ml) and the knotted pandan leaf to the pot. Bring to a gentle boil, then simmer for 5 minutes to infuse the flavors.
8 minutes
Remove the pandan leaf before serving for a clean broth.
- 4
Pour in the santan and stir gently. Lower the heat and simmer until the broth is creamy. Season with salt to taste.
5 minutes
Do not allow the broth to boil vigorously after adding santan to prevent splitting.
Why This Dish is Healthy
This Vegetarian Laksa Nyonya recipe uses minimal oil, is free from cholesterol, and focuses on whole, plant-based ingredients. It is lower in saturated fat compared to traditional laksa that uses seafood or chicken, and the broth is gently simmered to preserve nutrients. By using tofu and plenty of fresh vegetables, this dish supports a balanced diet and is suitable for those seeking wholesome Malaysian meals without compromising on authentic flavor.
Vegetarian Laksa Nyonya is packed with vitamins and minerals from fresh herbs, vegetables, and spices. Lemongrass and galangal contain antioxidants and support digestive health, while tofu provides plant-based protein. Santan adds healthy fats and a creamy texture, and the use of rice noodles keeps the dish gluten-free. The inclusion of bean sprouts and cucumber boosts fiber, vitamin C, and hydration, making this noodle soup both nourishing and satisfying.
Pro Tips
- 💡Tip 1: Always simmer the santan gently to avoid splitting and maintain a creamy texture.
- 💡Tip 2: Use fresh herbs and spices for the most aromatic laksa paste.
- 💡Tip 3: Prepare the laksa paste in advance and freeze for quick future meals.
Storage & Serving
Store the broth and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving and assemble just before eating for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
| Protein | 4.1 g |
| Carbohydrates | 13.5 g |
| Total Fat | 5.8 g |
| Fiber | 1.6 g |
| Sugars | 2.2 g |
| Iron | 1.1 mg |
| Calcium | 36.0 mg |
| Sodium | 340.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 210.0 IU |
| Vitamin C | 5.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 42.0 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 | 18.0 µg |
