Low Sodium Curry Laksa
Dive into the vibrant, soul-soothing flavors of Low Sodium Curry Laksa—a lighter twist on the beloved Southeast Asian noodle soup. Featuring tender rice noodles, succulent chicken breast, and a creamy coconut milk base infused with aromatic shallots, lemongrass, galangal, and spices like turmeric and cumin, this dish is brimming with rich yet balanced flavors. The use of low sodium chicken broth ensures a healthier option without sacrificing depth of taste, while the freshness of bean sprouts, coriander leaves, and a squeeze of lime adds brightness to every bite. Perfectly customizable to your palate, this wholesome laksa recipe is ready in under an hour, making it a great choice for both indulgent weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Chicken breast
- 400 ml Coconut milk
- 500 ml Low sodium chicken broth
- 2 tablespoons Coconut oil
- 2 medium Shallots
- 3 Garlic cloves
- 1 inch Ginger
- 1 large Red chili
- 1 inch Galangal
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 Lemongrass stalk
- 20 grams Fresh coriander leaves
- 100 grams Bean sprouts
- 1 Lime
- Salt to taste
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the spice paste. Peel the shallots, garlic, ginger, and galangal. Chop these ingredients roughly along with the red chili and the white part of the lemongrass stalk.
Using a food processor, blend the shallots, garlic, ginger, galangal, chili, and lemongrass into a fine paste. Add the turmeric powder, coriander powder, and cumin seeds while blending.
Heat the coconut oil in a large pot over medium heat. Add the spice paste and fry for 5-6 minutes, stirring frequently until fragrant.
Slice the chicken breast into thin strips. Add the chicken to the pot and cook until it's lightly browned on all sides.
Pour the coconut milk and low sodium chicken broth into the pot with the chicken and simmer for about 10-15 minutes, allowing the chicken to cook through and the flavors to meld together.
Meanwhile, prepare the rice noodles according to the package instructions, usually soaking them in hot water until they are tender.
Once the soup is ready, season lightly with salt to taste and black pepper. Adjust the seasoning according to your preference.
To serve, divide the softened rice noodles among bowls. Ladle the hot curry laksa broth over the noodles and top with fresh coriander leaves and bean sprouts.
Squeeze a wedge of lime over each bowl to add a touch of acidity and freshness.
Serve immediately, enjoying the rich and aromatic flavors of this low sodium curry laksa.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 42.5 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2439 mg | 52% | |
*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.
