Gluten-Free Laksa Soup
Warm up with a bowl of bold and fragrant **Gluten-Free Laksa Soup**, a comforting twist on the classic Southeast Asian dish. This recipe combines creamy coconut milk, gluten-free rice noodles, and a zesty red curry-infused broth for an irresistibly aromatic base. Enhanced with savory tamari, tangy lime juice, and the gentle heat of fresh ginger and lemongrass, this soup is a symphony of flavors. With tender shredded chicken (or a vegetarian option using vegetable stock), crispy bean sprouts, and fresh cilantro toppings, every bite is a blend of texture and taste. Ready in under 45 minutes, this easy-to-make gluten-free meal is perfect for weeknights and special occasions alike. Add a touch of sliced chili for heat and prepare to savor a standout take on laksa that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 stalks Lemongrass, bruised
- 3 tablespoons Red curry paste (gluten-free)
- 400 milliliters Coconut milk
- 500 milliliters Chicken or vegetable stock
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 250 grams Cooked chicken breast, shredded
- 100 grams Bean sprouts
- 0.5 cup Fresh cilantro leaves
- 2 Green onions, sliced
- 1 Red chili, sliced (optional)
Instructions
Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onion and sauté for another 2 minutes.
Add the bruised lemongrass stalks and red curry paste to the pot. Cook while stirring, for about 2 minutes until fragrant.
Pour in the coconut milk and chicken or vegetable stock. Stir to combine, bringing the mixture to a simmer.
Add the tamari and brown sugar to the broth. Adjust the seasoning to taste.
Allow the soup to simmer for 10 minutes, letting the flavors meld together.
Remove the lemongrass stalks from the soup.
Add the shredded chicken and drained rice noodles to the soup, cooking for another 5 minutes to heat through.
Stir in the lime juice and adjust seasoning if needed.
Serve the laksa soup hot, garnished with bean sprouts, cilantro leaves, sliced green onions, and red chili if desired.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 50.8 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2245 mg | 48% | |
*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.
