Laksa Kari Vegetarian
Makan Tengah Hari • Malaysia
How to Make Vegetarian Laksa Kari (Traditional & Healthy Version)
Vegetarian Laksa Kari is a beloved Malaysian noodle soup, celebrated for its aromatic curry broth and vibrant medley of local vegetables. Rooted in Malaysia’s multicultural cuisine, this dish embodies the fusion of Malay, Chinese, and Indian influences, making it a true culinary treasure. The rich, spicy laksa broth is traditionally made with a blend of fresh herbs and spices like lemongrass, galangal, and turmeric, while santan (coconut milk) lends creaminess without overpowering the fresh flavors. By creating a vegetarian version, we honor Malaysia’s diverse dietary preferences and the growing demand for plant-based meals. This Vegetarian Laksa Kari swaps out meat and seafood for hearty tofu and an array of crisp, locally grown vegetables such as taugeh (bean sprouts), kangkung (water spinach), and carrots. The result is a nourishing, satisfying meal that captures the essence of Malaysian street food while remaining health-conscious and light. Whether enjoyed as a quick lunch or a weekend treat, this laksa offers a burst of flavor and nutrition in every spoonful.
Bahan-bahan(untuk 1 large bowl of Laksa Kari with noodles and vegetables)
- 120g Rice vermicelli noodles (bihun)
- 150g Firm tofu (cubed and lightly pan-fried)
- 200ml Santan (coconut milk) (light coconut milk for fewer calories)
- 600ml Vegetable broth (homemade or low-sodium)
- 1 small Carrot (julienned)
- 1 cup Taugeh (bean sprouts) (fresh)
- 1 cup Kangkung (water spinach) (can substitute with spinach) - pilihan
- 1 Red chili (sliced, for garnish) - pilihan
- 3 tbsp Laksa paste (vegetarian, homemade or store-bought)
- 1 stalk Lemongrass (bruised)
- 1 Pandan leaf (tied in a knot) - pilihan
- 2 tbsp Fresh coriander (chopped, for garnish) - pilihan
- to taste Salt
- 1 Lime (cut into wedges) - pilihan
Arahan
- 1
Prepare the rice vermicelli noodles (bihun) according to package instructions. Drain and set aside.
5 minutes
Soak bihun in hot water for softer noodles without extra oil.
- 2
In a pot, heat a small amount of oil and sauté the vegetarian laksa paste until fragrant. Add the bruised lemongrass and pandan leaf, stirring for enhanced aroma.
4 minutes
Sautéing the paste brings out the spices' oils and deep flavor.
- 3
Pour in the vegetable broth and bring to a gentle boil. Simmer for 5 minutes to allow the flavors to infuse.
5 minutes
Simmer with the pot partially covered for a more intense broth.
- 4
Add the carrots and kangkung (or spinach). Cook until just tender, about 3 minutes.
3 minutes
Do not overcook vegetables to retain nutrients and crunch.
Kenapa hidangan ini sihat
Switching to a vegetarian Malaysian laksa significantly reduces cholesterol and saturated fat, making it heart-friendly. Using fresh, local produce means the dish is high in fiber and micronutrients, while light coconut milk maintains creaminess with fewer calories. This wholesome bowl provides balanced energy, ideal for those tracking calories and aiming for a nutritious, satisfying meal.
This Vegetarian Laksa Kari is packed with plant-based protein from tofu, complex carbohydrates from bihun (rice vermicelli), and a variety of vitamins and minerals from fresh local vegetables. The use of light santan lowers saturated fat, while lemongrass and pandan leaves add antioxidants. The broth is naturally gluten-free and contains fiber, supporting good digestion and heart health.
Petua
- 💡Tip 1: Use homemade laksa paste for maximum flavor and control over spice level.
- 💡Tip 2: Prepare and store extra laksa paste for quick meals in the future.
- 💡Tip 3: Add a pandan leaf to the broth for authentic aroma and sweetness.
Penyimpanan & hidangan
Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat gently; add fresh vegetables and herbs just before serving to preserve texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
