Low Fat Laksa Soup
Discover the vibrant, comforting flavors of 'Low Fat Laksa Soup,' a lighter take on the classic Southeast Asian dish that’s both nourishing and guilt-free. This aromatic soup is packed with tender strips of chicken, silky rice noodles, and crispy bean sprouts, all simmered in a fragrant broth made with light coconut milk, low-sodium chicken stock, and a medley of spices including laksa paste, ginger, and garlic. Fresh lemongrass, zesty lime juice, and fiery red chili add layers of complexity to every spoonful, while low-sodium soy sauce and fish sauce provide a perfectly balanced umami taste. Ready in just 40 minutes, this quick and healthy recipe is perfect for busy weeknights, offering all the bold, authentic flavors of Laksa in a lighter form. Garnished with fresh coriander, it’s a show-stopping bowl of comfort that will transport your taste buds to the streets of Malaysia or Singapore—all while keeping your health goals on track!
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Recipe Information
Ingredients
- 200 g Rice noodles
- 200 g Boneless skinless chicken breast
- 400 ml Coconut milk, light
- 500 ml Chicken stock, low sodium
- 3 tbsp Laksa paste
- 1 whole Lemongrass stalk
- 1 tbsp Ginger, minced
- 2 cloves Garlic, minced
- 100 g Bean sprouts
- 20 g Fresh coriander leaves
- 1 whole Fresh lime
- 1 whole Red chili, sliced
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce, low sodium
- 1 tsp Brown sugar
Instructions
Begin by soaking the rice noodles in a bowl of hot water for about 10 minutes or until they are softened. Drain and set aside.
Slice the chicken breast into thin strips.
In a large saucepan over medium heat, add the laksa paste, minced ginger, and garlic, cooking for 1-2 minutes until fragrant.
Bruise the lemongrass stalk by tapping it with the back of a knife. Add it to the saucepan.
Pour in the light coconut milk and chicken stock. Stir gently to combine with the paste.
Add the chicken strips to the soup, simmering for 10-12 minutes, until cooked through.
Stir in the fish sauce, soy sauce, and brown sugar, ensuring all ingredients are well mixed.
Add the drained rice noodles and bean sprouts to the soup, cooking for another 2 minutes until heated through.
Remove the lemongrass stalk before serving.
Ladle the soup into bowls, garnishing with fresh coriander leaves, sliced red chili, and a squeeze of fresh lime juice.
Serve immediately, enjoying the rich flavors and aromatic scent of this low-fat Laksa soup.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1498 mg | 32% | |
*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.
