Low Fat Laksa
Dive into the vibrant flavors of Southeast Asia with this 'Low Fat Laksa,' a lighter take on the traditional laksa soup. This heartwarming dish showcases tender rice noodles bathed in a rich, aromatic broth crafted from reduced-fat coconut milk, low-sodium chicken broth, and a homemade spice paste featuring lemongrass, ginger, and turmeric. Lean chicken breast adds protein, while fresh cilantro, bean sprouts, and a hint of lime juice bring a refreshing touch to every bowl. Perfect for a comforting yet guilt-free meal, this recipe comes together in under an hour and is ideal for anyone seeking healthy Asian-inspired dinners. Keywords: low-fat laksa recipe, healthy laksa soup, light Asian recipes, reduced-fat coconut milk recipes.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 tablespoon Canola oil
- 4 cups Low-sodium chicken broth
- 1 cup Reduced-fat coconut milk
- 200 grams Chicken breast
- 2 Lemongrass stalks
- 1 inch piece Fresh ginger
- 3 Garlic cloves
- 2 Shallots
- 1 Red chili
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Sugar
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 handful Fresh cilantro
- 1 cup Bean sprouts
Instructions
Soak the rice noodles in warm water for about 10 minutes until soft. Drain and set aside.
Slice the chicken breast thinly and set aside.
To prepare the laksa paste, slice the lemongrass stalks, peel and slice the ginger, garlic, and shallots. Chop the red chili.
In a food processor, blend the lemongrass, ginger, garlic, shallots, chili, ground coriander, and ground turmeric until a smooth paste is formed.
Heat the canola oil in a large pot over medium heat. Add the laksa paste and cook for about 3-4 minutes until the paste becomes fragrant.
Pour in the chicken broth and bring it to a gentle boil. Add the sliced chicken and cook for 5-7 minutes or until the chicken is fully cooked.
Stir in the reduced-fat coconut milk, sugar, lime juice, and fish sauce. Allow it to simmer for another 5 minutes.
Meanwhile, blanch the bean sprouts in boiling water for about 1 minute, then drain.
Divide the soaked rice noodles among serving bowls and ladle the laksa soup over the noodles.
Top each bowl with blanched bean sprouts and fresh cilantro.
Serve hot with extra lime wedges on the side.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 23.9 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2522 mg | 54% | |
*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.
