How to Make Laksa Sarawak Vegan (Traditional & Healthy Version)
Laksa Sarawak is a celebrated Malaysian dish hailing from the culturally rich state of Sarawak on the island of Borneo. Traditionally known for its complex, aromatic broth and unique spice blend, Laksa Sarawak captures the essence of Malaysia’s multicultural cuisine, blending influences from Malay, Chinese, and indigenous Dayak communities. This vegan adaptation preserves the hearty, tangy, and slightly spicy notes of the original, while using wholesome, plant-based ingredients. The dish features silky rice vermicelli (bihun), topped with tofu, fresh herbs, and a creamy, spice-laden broth infused with local staples like serai (lemongrass), bunga kantan (torch ginger), and santan (coconut milk). Laksa Sarawak Vegan offers a delightful balance of flavors—rich coconut, fragrant spices, and a touch of heat—making every spoonful comforting yet vibrant. Enjoyed for lunch across Sarawak, this vegan laksa is a nourishing, guilt-free choice for anyone seeking authentic Malaysian flavors with a health-conscious twist.
Ingredients
- 120g Rice vermicelli (bihun)
- 150g Firm tofu (cubed and pan-fried)
- 200ml Santan (coconut milk, use light version for fewer calories)
- 2 stalks Serai (lemongrass, bruised)
- 1 bud Bunga kantan (torch ginger, sliced)
- 2 Shallots (finely sliced)
- 3 cloves Garlic (minced)
- 2cm piece Galangal (sliced)
- 2 tbsp Chili paste (adjust for heat preference)
- 1 leaf Pandan leaf (knotted)
- 1 cup Bean sprouts (taugeh)
- 1/4 cup Fresh coriander (daun ketumbar, chopped)
- 2 Lime wedges
- to taste Salt
- 750ml Vegetable stock (homemade or low-sodium)
Step-by-step instructions
Step 1 · Soak the rice vermicelli (bihun) in hot water for 5 minutes until s...
Soak the rice vermicelli (bihun) in hot water for 5 minutes until softened. Drain and set aside.
Step 2 · Heat a large pot over medium heat
Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, garlic, galangal, and chili paste until fragrant.
Step 3 · Add serai
Add serai, bunga kantan, and pandan leaf to the pot. Stir for 1 minute to release their aroma.
Step 4 · Pour in the vegetable stock and bring to a boil
Pour in the vegetable stock and bring to a boil. Lower heat and simmer for 10 minutes to infuse the flavors.
Step 5 · Add santan and season with salt
Add santan and season with salt. Simmer another 3-4 minutes without boiling. Remove lemongrass, bunga kantan, and pandan leaf.
Step 6 · While the broth simmers
While the broth simmers, pan-fry tofu cubes until golden on all sides. Set aside.
Step 7 · To assemble
To assemble, divide bihun among serving bowls. Top with bean sprouts, pan-fried tofu, and fresh coriander. Ladle hot laksa broth over and garnish with lime wedges.
Why this recipe is healthy
Laksa Sarawak Vegan is a healthy alternative to traditional laksa, omitting animal products and using minimal oil. It features whole-food ingredients, lots of vegetables, and lean protein from tofu. Light santan keeps the broth creamy without excess calories, while fresh herbs and spices boost nutrient intake. This dish supports balanced macros, making it ideal for lunch or a light dinner in a calorie-conscious Malaysian diet.
A note on tradition
Laksa Sarawak is a culinary gem from Sarawak, often enjoyed during family gatherings, festive occasions, or as a special weekend treat. Its origin reflects the rich tapestry of Malaysian heritage, blending Malay, Chinese, and Dayak flavors. While traditionally a breakfast or lunch staple, it is cherished at any time, especially during the Gawai festival among indigenous communities.