Vegan Laksa Sarawak

Dive into the comforting, rich flavors of Vegan Laksa Sarawak, a plant-based take on the iconic Malaysian Sarawak laksa. This vibrant noodle soup combines silky rice noodles with a creamy coconut milk and vegetable broth infused with aromatic spices like turmeric, coriander, and cumin. The dish features tender cubes of tofu, fresh lemongrass, ginger, and garlic, delivering layers of fragrant, Southeast Asian-inspired flavor in every bite. Finished with crunchy bean sprouts, fresh baby spinach, and a zesty squeeze of lime, this vegan laksa is as nutritious as it is satisfying. Perfect for a cozy dinner, this vibrant recipe is ready in under an hour and brings authentic Sarawak charm right to your kitchen.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 200 grams Firm tofu
• 2 units Lemongrass stalks, minced
• 1 tablespoon Ginger, minced
• 4 cloves Garlic, minced
• 2 units Red chilies, chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 100 grams Bean sprouts
• 100 grams Baby spinach
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt
• 2 tablespoons Coconut oil

Directions

Step 1

Start by preparing the tofu. Cut the firm tofu into small cubes and set aside.

Step 2

In a large pot, heat the coconut oil over medium heat. Add the minced lemongrass, ginger, garlic, and red chilies. Sauté for about 3-4 minutes until fragrant.

Step 3

Stir in the turmeric, coriander, and cumin powders, cooking for another minute to release the spices' aromas.

Step 4

Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.

Step 5

Stir in the coconut milk and soy sauce. Add the tofu cubes and let the broth gently simmer for another 10 minutes.

Step 6

While the broth is simmering, cook the rice noodles according to package instructions. Once cooked, drain and rinse under cold water. Set aside.

Step 7

Add the lime juice and salt to the broth. Stir well and taste, adjusting seasoning if necessary.

Step 8

To assemble, divide the cooked rice noodles into serving bowls. Ladle the hot laksa broth over the noodles, ensuring an even distribution of tofu and broth.

Step 9

Top each bowl with bean sprouts and baby spinach. Garnish with fresh cilantro.

Step 10

Serve immediately, and enjoy your aromatic and comforting bowl of Vegan Laksa Sarawak.

Nutrition Facts

Serving size	(1639.0g)

Amount per serving	% Daily Value*
Calories	1100.9

Total Fat 44.1g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 5388.1mg	0%
Total Carbohydrate 144.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 43.7g
Protein 44.2g	0%

Vitamin D 0IU	0%
Calcium 598.0mg	0%
Iron 14.6mg	0%
Potassium 2181.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 15.3%

Carbs: 50.3%