Low Fat Laksa Sarawak
Indulge in the vibrant flavors of Malaysia with this healthier twist on Laksa Sarawak, a beloved traditional dish. "Low Fat Laksa Sarawak" combines the bold, aromatic spice paste of garlic, shallots, lemongrass, and chili with creamy light coconut milk and nutrient-rich low-sodium chicken broth for a lighter yet satisfying version of the classic soup. Tender shredded chicken and succulent shrimp add hearty protein, while rice vermicelli noodles provide the perfect base to soak up the flavorful broth. Sprinkled with fresh coriander, crunchy bean sprouts, and refreshing cucumber slices, each bowl is topped with a zesty lime wedge for a bright finishing touch. Ready in just an hour, this low-fat, easy-to-make recipe caters to health-conscious food lovers who want to savor authentic Sarawak flavors without the guilt. Perfect for family dinners or gatherings, it serves four and promises a fragrant, comforting feast!
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Recipe Information
Ingredients
- 200 g Rice vermicelli noodles
- 300 g Chicken breast
- 150 g Shrimp
- 3 pieces Shallots
- 4 pieces Garlic cloves
- 20 g Fresh ginger
- 1 piece Lemongrass stalk
- 2 tbsp Chili paste
- 400 ml Light coconut milk
- 750 ml Low sodium chicken broth
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 100 g Bean sprouts
- 1 small Cucumber
- 10 g Fresh coriander leaves
- 1 piece Lime
- to taste Salt
- to taste Pepper
Instructions
Start by soaking the rice vermicelli noodles in hot water for about 10 minutes until they are soft. Drain and set aside.
In a pan, boil the chicken breasts until cooked through. Remove, let cool, then shred the meat into thin strips.
In the same pan, boil the shrimp for 2-3 minutes until they turn pink. Remove and set aside.
In a food processor, blend together the shallots, garlic, ginger, and lemongrass until it forms a smooth paste.
Heat a non-stick pot over medium heat, add the chili paste and the blended spice paste. Stir fry for 2-3 minutes until fragrant.
Add the light coconut milk and chicken broth to the pot. Stir well to combine with the spice paste.
Season the broth with fish sauce, sugar, salt, and pepper to taste. Allow the broth to simmer for about 15 minutes.
Add the shredded chicken and shrimp into the broth. Continue to simmer for another 10 minutes.
To serve, place a portion of the softened noodles into a bowl. Ladle the hot broth over the noodles, making sure to add some chicken and shrimp.
Top each serving with bean sprouts, thinly sliced cucumber, and a sprinkle of fresh coriander leaves.
Serve each bowl with a wedge of lime on the side for squeezing over the laksa before eating.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 9051 mg | 394% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 32.2 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 460 mg | 35% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3074 mg | 65% | |
*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.
