Low Sodium Seafood Laksa
Dive into the vibrant flavors of this **Low Sodium Seafood Laksa**, a lighter twist on the classic Southeast Asian noodle soup that's perfect for those mindful of their sodium intake. This recipe combines tender rice noodles with a fragrant homemade spice paste of shallots, garlic, lemongrass, ginger, and red chili, simmered in creamy coconut milk and low sodium fish stock for a rich yet balanced broth. Succulent shrimp, plump mussels, and tofu puffs create a hearty seafood medley, while bean sprouts, fresh lime, and coriander add a refreshing burst of texture and flavor to every bowl. Ready in under an hour and serving four, this health-conscious laksa delivers all the warmth and comfort of the original while catering to lower-sodium diets. Perfect for warming up on chilly evenings or impressing guests with a nutritious and satisfying meal!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 tablespoon olive oil
- 2 whole shallots
- 3 cloves garlic
- 1 stalk lemongrass
- 1 inch ginger
- 2 whole red chili
- 1 teaspoon ground turmeric
- 400 ml coconut milk
- 500 ml low sodium fish stock
- 200 grams shrimp
- 200 grams mussels
- 100 grams tofu puffs
- 100 grams bean sprouts
- 1 whole lime
- 50 grams coriander leaves
Instructions
Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
In a food processor, blend together shallots, garlic, lemongrass (use only the white part), ginger, and red chilies until it forms a smooth paste.
In a large pot, heat the olive oil over medium heat. Add the spice paste and cook for 5 minutes, stirring often.
Add the ground turmeric to the paste and cook for an additional 1 minute.
Pour in the coconut milk and low sodium fish stock. Stir the mixture well and bring it to a boil.
Reduce the heat and let it simmer for 10 minutes.
Add the shrimp and mussels to the pot. Cook for 5-7 minutes until the seafood is cooked through and the mussels have opened.
Add the tofu puffs and simmer for another 2 minutes.
In a separate pot, bring water to a boil and briefly blanch the bean sprouts for 30 seconds, then drain.
Divide the soaked rice noodles into serving bowls.
Ladle the soup over the noodles, ensuring each bowl gets an equal portion of seafood and broth.
Top each bowl with blanched bean sprouts and a squeeze of lime.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 41.5 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 759 mg | 58% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3036 mg | 65% | |
*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.
