Low Sodium Laksa Sarawak
Experience the vibrant flavors of Sarawak with this healthy twist on the traditional Laksa Sarawak! Our Low Sodium Laksa Sarawak recipe brings all the rich, aromatic spices and creamy coconut milk together in a heartwarming bowl, while keeping sodium levels in check for a guilt-free indulgence. Featuring tender fish fillets, fragrant shallots and lemongrass, and a medley of fresh garnishes like bean sprouts, cucumber, and coriander, this dish strikes the perfect balance between savory and refreshing. Ideal for those seeking a Southeast Asian classic with a mindful approach to nutrition, it’s a celebration of taste without compromise. Perfect for a comforting lunch or dinner, this laksa is easy to prepare and customizable to your spice preference—just finish with a squeeze of lime for a zesty kick!
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Recipe Information
Ingredients
- 300 grams Rice noodles
- 400 milliliters Coconut milk
- 250 grams Fish fillets (e.g., mackerel or snapper)
- 4 large Shallots
- 4 large Garlic cloves
- 25 grams Ginger
- 25 grams Galangal
- 2 units Lemongrass stalks
- 1 teaspoon Turmeric powder
- 2 tablespoons Low sodium fish sauce
- 1 teaspoon Paprika
- 2 units Fresh red chilies
- 100 grams Bean sprouts
- 1 large Cucumber
- 0.5 cup Fresh coriander leaves
- 1 unit Lime
- 1 liter Water
Instructions
Soak the rice noodles in warm water for about 15 minutes until they soften. Drain and set aside.
Prepare the spice paste by blending the shallots, garlic, ginger, galangal, lemongrass, and chilies into a smooth paste.
Heat a large pot over medium heat and add the spice paste, turmeric, and paprika. Stir-fry for about 5 minutes, allowing the aromatics to release their fragrance.
Add the fish fillets to the pot and fry for another 5 minutes, allowing the flavors to infuse the fish.
Pour in the coconut milk and water. Stir gently to combine, then bring the mixture to a simmer.
Reduce the heat and let it cook for 20 minutes until the fish is thoroughly cooked and tender. Remove the fish, flake it into pieces, and return it to the pot.
Add the low sodium fish sauce to the broth, tasting and adjusting according to preference.
Blanche the bean sprouts by placing them in hot water for a minute, then drain them.
Peel and slice the cucumber into thin sticks.
To assemble, divide the rice noodles into serving bowls. Ladle the soup with fish over the noodles.
Top each bowl with bean sprouts, cucumber sticks, fresh coriander leaves, and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 58.7 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 28.1 mcg | 141% | |
| Calcium | 544 mg | 42% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4996 mg | 106% | |
*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.
