Low Carb Seafood Laksa
Indulge in the aromatic and flavor-packed delight of Low Carb Seafood Laksa, a guilt-free twist on the traditional Malaysian-inspired dish. This vibrant recipe features a harmonious blend of creamy coconut milk, citrusy kaffir lime leaves, and bold red curry paste, creating a rich and fragrant broth that perfectly complements the medley of fresh seafood, including shrimp, mussels, and tender fish fillets. Instead of traditional noodles, spiralized zucchini adds a healthy, low-carb touch while baby bok choy enhances the texture and nutrition. Ready in just 45 minutes, this sumptuous laksa is topped with fresh cilantro and red chili for a zesty finish. Perfect for a light yet satisfying meal, this gluten-free and keto-friendly recipe is a fantastic way to enjoy the comforting flavors of Southeast Asia without the carbs.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 3 cups fish stock
- 2 units lemongrass stalks, crushed
- 3 units kafir lime leaves
- 300 grams shrimp, peeled and deveined
- 300 grams mussels, cleaned
- 200 grams fish fillets, cut into chunks
- 3 medium zucchini, spiralized into noodles
- 2 units baby bok choy, halved
- 1 unit lime, juiced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 unit red chili, sliced, for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste, cooking and stirring for 2 minutes to enhance the flavors.
Pour in the coconut milk and fish stock, then add the crushed lemongrass and kaffir lime leaves. Bring to a simmer.
Season with salt and black pepper, adjusting to taste.
Once simmering, add the shrimp, mussels, and fish fillets. Cook for 5-7 minutes or until the seafood is cooked through.
Add the spiralized zucchini noodles and halves of baby bok choy. Simmer for another 2-3 minutes until the vegetables are just tender.
Remove from heat, discard the lemongrass stalks and kaffir lime leaves, then stir in the lime juice.
Ladle the laksa into bowls, garnishing with fresh cilantro and sliced red chili.
Serve hot and enjoy your low-carb seafood laksa!
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 6700 mg | 291% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 48.3 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 29.2 mcg | 146% | |
| Calcium | 1016 mg | 78% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5470 mg | 116% | |
*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.
