Low Carb Laksa Soup
Dive into the vibrant flavors of Southeast Asia with this Low Carb Laksa Soup, a health-conscious twist on the traditional Malaysian classic. This aromatic, creamy broth is crafted with bold ingredients like red curry paste, ginger, and garlic, paired with tender chicken breast and infused with rich coconut milk for ultimate comfort. Shirataki noodles serve as the perfect low-carb alternative, while fresh bean sprouts, cilantro, and green onions add a refreshing crunch. Finished with a splash of lime juice and hints of fish sauce, this soup delivers a harmonious balance of spicy, tangy, and savory notes. Ready in just 40 minutes, this keto-friendly laksa is the perfect guilt-free indulgence for lunch or dinner.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 300 grams chicken breast, thinly sliced
- 500 milliliters chicken broth
- 400 milliliters full-fat coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 200 grams shirataki noodles, rinsed and drained
- 100 grams bean sprouts
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- 1 red chili, sliced (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot over medium heat. Add the minced garlic and grated ginger, stirring frequently until fragrant, about 1 minute.
Add the red curry paste to the pot and cook for an additional minute, allowing the flavors to release.
Add the thinly sliced chicken to the pot and stir-fry for about 2-3 minutes, or until the chicken begins to cook through.
Pour the chicken broth and coconut milk into the pot. Stir to combine, then bring the mixture to a gentle simmer.
Add the fish sauce, lime juice, salt, and pepper to the broth. Simmer for 10-15 minutes, allowing the chicken to fully cook and the flavors to meld together.
Gently add the rinsed and drained shirataki noodles to the pot and stir to heat through, cooking for another 3 minutes.
Divide the soup into serving bowls. Top each bowl with bean sprouts, chopped cilantro, sliced green onions, and red chili slices if desired.
Serve the Low Carb Laksa Soup hot, garnished with additional lime wedges if preferred.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 5773 mg | 251% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 23.8 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 277 mg | 21% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2918 mg | 62% | |
*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.
