Gluten-Free Seafood Laksa
Dive into the rich and aromatic world of Southeast Asian cuisine with this Gluten-Free Seafood Laksa recipe, a vibrant twist on the classic! Packed with succulent prawns, tender white fish, and fresh mussels, this comforting noodle soup boasts layers of bold flavors from red Thai curry paste, creamy coconut milk, zesty kaffir lime leaves, and fragrant lemongrass. Gluten-free rice noodles soak up the luxurious broth, while crisp bean sprouts and a sprinkle of fresh cilantro add a delightful crunch and herbal brightness. This 50-minute dish is the perfect hearty meal for seafood lovers and a must-try for anyone craving a bowl of spicy, nutrient-packed goodness. Serve with lime wedges on the side to customize the tangy kick and savor each spoonful of this gluten-free laksa perfection!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Red Thai curry paste (ensure gluten-free)
- 400 milliliters Coconut milk
- 500 milliliters Gluten-free vegetable broth
- 1 unit Lemongrass stalk, bruised
- 4 units Kaffir lime leaves
- 250 grams Prawns, peeled and deveined
- 200 grams White fish fillets, cut into chunks
- 150 grams Mussels, scrubbed and debearded
- 100 grams Bean sprouts
- 1 bunch Fresh cilantro, chopped
- 2 units Lime wedges
- 1 teaspoon Salt
- 0.5 teaspoon Fresh ground pepper
Instructions
Soak the rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and ginger to the pot and cook for another minute until fragrant.
Stir in the red Thai curry paste and cook for an additional 2 minutes, stirring constantly to prevent burning.
Pour in the coconut milk and gluten-free vegetable broth, and bring the mixture to a gentle boil.
Add the bruised lemongrass stalk and kaffir lime leaves into the soup base. Let simmer for 10 minutes to infuse the flavors.
Add the prawns, white fish fillet chunks, and mussels into the pot. Simmer for 5-7 minutes until the seafood is cooked and the mussels open.
Season the soup with salt and fresh ground pepper to taste.
Add the soaked rice noodles and bean sprouts to the soup. Stir to combine and heat through for an additional 2 minutes.
Remove the lemongrass stalk and lime leaves before serving.
Ladle the laksa into serving bowls and garnish generously with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 42.5 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 426 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3143 mg | 67% | |
*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.
