Low Sodium Laksa
Indulge in the vibrant, aromatic flavors of this Low Sodium Laksa, a healthier twist on the beloved Southeast Asian classic. This recipe combines fragrant spices like turmeric, coriander, and lemongrass with creamy unsweetened coconut milk and tender chicken breast, all simmered in a low sodium chicken broth for a lighter yet equally satisfying soup base. Served over soft rice noodles and topped with fresh bean sprouts, julienned carrots, and a hint of chili, this dish balances rich, creamy textures with a refreshing crunch. Perfect for a wholesome, heart-healthy meal, this easy-to-make laksa is ready in under an hour and can be customized with extra lime or herbs to suit your taste. Whether you’re cutting back on salt or just craving a comforting bowl of laksa, this recipe delivers bold flavor without compromise.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 400 ml Coconut milk, unsweetened
- 200 grams Chicken breast, skinless and boneless
- 100 grams Bean sprouts
- 1 medium Carrot, julienned
- 1 medium Red chili, deseeded and sliced
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 Lemongrass stalk, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 500 ml Low sodium chicken broth
- 1 medium Lime, juiced
- 1 bunch Fresh coriander leaves, chopped
- 1 tablespoon Fish sauce, low sodium
- 1 tablespoon Olive oil
Instructions
Soak the rice noodles in warm water for about 10 minutes or until softened, then drain and set aside.
In a large pot, heat olive oil over medium heat. Add the minced garlic, ginger, and chopped lemongrass. Sauté until fragrant, about 2-3 minutes.
Add the turmeric and coriander powder to the pot, stirring well to combine with the aromatics.
Pour in the low sodium chicken broth and bring to a gentle simmer.
Slice the chicken breast into thin strips and add them to the simmering broth. Cook for 10 minutes or until the chicken is cooked through.
Stir in the unsweetened coconut milk, lime juice, sliced red chili, and fish sauce. Let the soup simmer for another 5 minutes.
Divide the soaked rice noodles among serving bowls. Ladle the hot soup over the noodles.
Top each bowl with bean sprouts, julienned carrot, and a generous sprinkle of fresh coriander leaves.
Serve hot, with extra lime wedges on the side if desired.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 10.0 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 219 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1906 mg | 41% | |
*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.
