Nut-Free Laksa Soup
Prepare to savor the vibrant flavors of Nut-Free Laksa Soup, a comforting, allergy-friendly twist on the beloved Southeast Asian dish. This recipe brings together fragrant spices like turmeric, coriander, and cumin with creamy coconut milk and a tangy splash of lime juice, creating a perfectly balanced broth that's free from nuts but packed with bold taste. Juicy prawns, tender rice noodles, and fresh toppings like bean sprouts, cilantro, and mint deliver layers of texture and freshness, making each bite a delight. Ready in just 45 minutes, this hearty soup is ideal for a quick yet indulgent meal. Garnish with lime wedges for an extra zing and transport your palate to exotic shores—all without leaving your kitchen! Perfect for anyone seeking a nut-free, gluten-free laksa recipe that's simple to prepare and utterly delicious.
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Recipe Information
Ingredients
- 200 g Rice noodles
- 2 tbsp Cooking oil
- 3 large Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 medium Red chili, deseeded and chopped
- 1 Lemongrass stalk, finely chopped
- 2 medium Shallots, finely chopped
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Ground cumin
- 400 ml Coconut milk
- 500 ml Chicken or vegetable broth
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 tbsp Lime juice
- 250 g Prawns, peeled and deveined
- 100 g Bean sprouts
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh mint leaves, chopped
- 4 Lime wedges
Instructions
Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
Heat the cooking oil in a large pot over medium heat.
Add the minced garlic, grated ginger, chopped red chili, and lemongrass to the pot. Sauté for about 2-3 minutes until fragrant.
Add the chopped shallots, turmeric, coriander, and cumin powders. Cook for another 2 minutes, stirring continuously.
Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
Add the fish sauce and brown sugar to the pot, and bring the mixture to a gentle boil.
Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Add the prawns to the soup and cook until they are pink and cooked through, about 3-4 minutes.
Stir in the lime juice and adjust seasoning with more fish sauce or lime juice if needed.
To serve, place a portion of rice noodles in each bowl.
Ladle the hot soup over the noodles and top with bean sprouts, fresh cilantro, and mint leaves.
Serve with lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 50.7 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2048 mg | 44% | |
*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.
