Low Sodium Laksa Soup
Experience the comforting warmth and rich flavors of **Low Sodium Laksa Soup**, a healthier twist on the beloved Southeast Asian classic. This vibrant soup is packed with tender chicken strips, creamy tofu, and silky rice vermicelli noodles, all simmered in a fragrant broth made from coconut milk and low sodium chicken broth. Fresh lemongrass, garlic, ginger, and a blend of aromatic spices like turmeric, coriander, and cumin elevate the dish, delivering bold and authentic flavors while keeping sodium levels in check. Topped with crisp bean sprouts, fresh cilantro, and a zesty squeeze of lime, this wholesome laksa is perfect for family dinners or quick weeknight meals. Ready in under an hour and serving up to four, it’s a satisfying, guilt-free bowl of goodness that brings the essence of street food to your kitchen.
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Recipe Information
Ingredients
- 1 piece (about 200g) Boneless, skinless chicken breast
- 200 grams Firm tofu
- 200 grams Rice vermicelli noodles
- 400 ml Coconut milk
- 500 ml Low sodium chicken broth
- 2 pieces Lemongrass stalks
- 3 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 1 piece Red chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Ground cumin
- 100 grams Bean sprouts
- 30 grams Fresh cilantro leaves
- 1 piece Lime
- 2 tablespoons Olive oil
Instructions
First, prepare the ingredients: Slice the chicken breast into thin strips. Cut the tofu into 1-inch cubes. Mince the garlic cloves and grate the fresh ginger. Remove the outer layers of the lemongrass stalks and finely chop the tender part.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic, grated ginger, chopped lemongrass, and sliced red chili. Sauté for about 2 minutes until fragrant.
Add the turmeric powder, coriander powder, and ground cumin to the pot. Stir continuously for another minute to toast the spices.
Pour in the low sodium chicken broth and coconut milk. Stir well to combine the spices and liquid.
Bring the mixture to a gentle simmer. Add the chicken strips and tofu cubes to the pot and cook for about 15 minutes, allowing the chicken to cook through.
Meanwhile, cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
After 15 minutes, add the cooked noodles to the soup pot and stir to combine everything.
Taste the soup and adjust the seasoning with a squeeze of lime juice.
To serve, ladle the laksa into bowls, ensuring an even distribution of noodles, chicken, and tofu.
Garnish each bowl with fresh bean sprouts and cilantro leaves for a touch of freshness.
Serve immediately with lime wedges on the side, allowing everyone to add extra lime juice to taste.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 38.0 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 606 mg | 47% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3169 mg | 67% | |
*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.
