Heart-Healthy Laksa Sarawak

Experience the comforting and nourishing flavors of **Heart-Healthy Laksa Sarawak**, a wholesome twist on a Malaysian classic. This vibrant laksa features brown rice vermicelli paired with a fragrant homemade spice paste of garlic, shallots, chili, and fresh turmeric, cooked to perfection in a creamy yet light coconut milk and vegetable broth base. Protein-packed firm tofu takes center stage, complemented by fresh, crisp garnishes like bean sprouts, cucumber, and cilantro. Ready in under an hour, this recipe is low in fat, high in fiber, and brimming with bold flavors, making it a perfect choice for a quick, balanced meal. Served with a wedge of lime for added zest, this laksa is a heart-friendly bowl of soul-warming goodness you'll want to savor again and again!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Brown rice vermicelli
• 1 tablespoon Olive oil
• 3 cloves Garlic
• 4 Shallots
• 2 Red chili
• 5 cm piece Fresh turmeric
• 1 teaspoon Ground coriander
• 1 liter Vegetable broth
• 400 ml Coconut milk (reduced fat)
• 300 grams Firm tofu
• 200 grams Bean sprouts
• 1 Cucumber
• 1 handful Cilantro
• 1 Lime
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper

Directions

Step 1

Soak the brown rice vermicelli in warm water for 15 minutes, then drain and set aside.

Step 2

Slice the firm tofu into bite-sized cubes.

Step 3

In a blender, combine the garlic cloves, shallots, red chili, fresh turmeric and ground coriander. Blend until you achieve a smooth paste.

Step 4

Heat the olive oil in a large pot over medium heat. Add the spice paste and cook for 5 minutes, until fragrant.

Step 5

Pour in the vegetable broth and bring to a gentle simmer. Stir occasionally.

Step 6

Add the reduced-fat coconut milk to the pot, stirring to combine, and let it simmer for another 5 minutes.

Step 7

Season with salt and pepper, then add the tofu cubes. Let them cook in the broth for another 5 minutes.

Step 8

Bring a separate pot of water to a boil, add the soaked vermicelli, and cook for 2-3 minutes until just tender, then drain.

Step 9

Divide the drained vermicelli evenly into bowls.

Step 10

Top each bowl with a ladle of the tofu-laden broth, ensuring even distribution of tofu pieces.

Step 11

Garnish each bowl with fresh bean sprouts, thinly sliced cucumber, and a sprinkle of cilantro.

Step 12

Serve with a lime wedge on the side for squeezing over just before eating.

Nutrition Facts

Serving size	2689.8 grams (2689.8g)

Amount per serving	% Daily Value*
Calories	2271

Total Fat 66.70g	86%
Saturated Fat 27.30g	137%
Polyunsaturated Fat 4.60g
Cholesterol 0mg	0%
Sodium 3706mg	161%
Total Carbohydrate 355.30g	129%
Dietary Fiber 41.00g	146%
Total Sugars 50.90g
Protein 85.80g	172%

Vitamin D 0IU	0%
Calcium 913mg	70%
Iron 37mg	206%
Potassium 4590mg	98%

*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: 25.4%

Protein: 14.5%

Carbs: 60.1%