Low Carb Laksa
Dive into a bowl of vibrant flavor with this Low Carb Laksa, a healthier twist on the traditional Southeast Asian favorite. Packed with aromatic spices like red curry paste, garlic, and ginger, this recipe features tender slices of chicken simmered in a creamy coconut milk broth that's infused with rich umami notes from fish sauce. Instead of rice noodles, spiralized zucchini creates a light, low-carb base that soaks up all the delicious flavors while keeping the dish keto-friendly. Topped with fresh cilantro, green onions, and crunchy bean sprouts, and served with lime wedges and a hint of spicy red chili, this satisfying laksa is perfect for anyone looking for a guilt-free yet indulgent comfort meal. Ready in just about 45 minutes, it's a wholesome and quick way to enjoy a classic dish without compromising on taste or nutrition!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 500 grams chicken breast, thinly sliced
- 400 milliliters coconut milk
- 500 milliliters chicken broth
- 2 tablespoons fish sauce
- 2 large zucchini, spiralized
- 100 grams bean sprouts
- 1 cup fresh cilantro, chopped
- 4 stalks green onions, sliced
- 1 piece lime, cut into wedges
- 1 pieces red chili, sliced
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the red curry paste, minced garlic, and ginger to the pot and cook for 2-3 minutes, stirring frequently until fragrant.
Add the thinly sliced chicken and cook until it is no longer pink, approximately 5-7 minutes.
Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
Add the fish sauce and continue to simmer for another 5 minutes.
While the broth is simmering, prepare the zucchini noodles using a spiralizer.
Add the spiralized zucchini noodles to the pot and cook for 2-3 minutes until they are tender but still firm.
Remove the pot from heat and stir in the bean sprouts.
Ladle the laksa into bowls and top with fresh cilantro and green onions.
Serve hot with lime wedges and sliced red chili for garnish.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 52.8 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 420 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4452 mg | 95% | |
*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.
