Low Fat Curry Laksa
Indulge in the comforting flavors of Southeast Asia with this Low Fat Curry Laksa, a lightened-up version of the traditional Malaysian noodle soup that doesn’t compromise on taste. Packed with tender chicken breast, silky rice noodles, and a rich yet guilt-free broth made with low-fat coconut milk, this dish is a perfect balance of warmth and spice. The homemade laksa paste, blended with vibrant ingredients like lemongrass, ginger, and red chili, adds a fragrant and aromatic foundation, while turmeric, coriander, and cumin create layers of bold flavor. Topped with crisp bean sprouts, fresh cilantro, and a squeeze of lime for a zesty finish, this low-fat curry laksa is ready in just 45 minutes and serves as a satisfying, wholesome meal for the entire family. Whether you’re seeking a lighter comfort food alternative or exploring Southeast Asian cuisine, this vibrant, flavor-packed recipe is destined to become a favorite.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Chicken breast
- 400 ml Low-fat coconut milk
- 500 ml Chicken stock
- 1 stalk Lemongrass
- 1 thumb-sized piece Ginger
- 2 cloves Garlic
- 2 pieces Shallots
- 1 piece Red chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 100 grams Bean sprouts
- 1 bunch Fresh cilantro
- 1 piece Lime
- 0.5 teaspoon Salt
- 1 tablespoon Vegetable oil
Instructions
Soak the rice noodles in warm water for 10 minutes or until softened, then drain and set aside.
Thinly slice the chicken breast and set aside.
To prepare the laksa paste, roughly chop the lemongrass, ginger, garlic, shallots, and red chili. Blend these ingredients into a smooth paste using a food processor or blender.
Heat the vegetable oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring frequently, for 3 to 4 minutes or until fragrant.
Add the turmeric, coriander, and cumin powders to the paste and cook for another minute.
Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer and add the chicken slices.
Simmer the chicken for about 10 minutes or until fully cooked.
Stir in the low-fat coconut milk, fish sauce, soy sauce, and salt. Simmer gently for another 5 minutes.
Divide the softened noodles among serving bowls. Pour the curry laksa soup over the noodles.
Top each bowl with bean sprouts and a few leaves of fresh cilantro.
Cut the lime into wedges and serve alongside the laksa for squeezing over just before eating.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.1 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2409 mg | 51% | |
*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.
