Soy-Free Laksa Soup
Experience the vibrant flavors of Southeast Asia with this Soy-Free Laksa Soup, a fragrant and hearty dish that’s perfect for a cozy meal. Made with tender chicken breast, creamy coconut milk, and aromatic spices like lemongrass, galangal, and lime leaves, this soy-free variation delivers the authentic taste of laksa while accommodating dietary preferences. Red curry paste and shrimp paste add depth and warmth, while fresh garnishes like cilantro, mint leaves, bean sprouts, and fried shallots brighten every bowl. Served over rice noodles and paired with a squeeze of lime, this quick and flavorful recipe is ready in under an hour, making it the ideal choice for weeknight dinners or casual entertaining. Perfectly balanced, comforting, and packed with bold flavors, this soy-free laksa will transport your taste buds straight to the bustling streets of Southeast Asia.
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Recipe Information
Ingredients
- 200 g rice noodles
- 300 g chicken breast
- 400 ml coconut milk
- 800 ml chicken broth
- 2 tbsp red curry paste
- 1 large lemongrass stalk
- 1 inch piece galangal
- 3 lime leaves
- 2 tbsp fish sauce
- 1 tsp shrimp paste
- 1 tbsp brown sugar
- 100 g bean sprouts
- 0.25 cup fresh cilantro
- 0.25 cup fresh mint leaves
- 2 tbsp fried shallots
- 2 limes
- 1 red chili
Instructions
Soak the rice noodles in warm water for about 15 minutes, then drain and set aside.
Cut the chicken breast into thin slices and set aside.
In a large pot over medium heat, add the red curry paste and dry fry for 2 minutes until fragrant.
Bruise the lemongrass by pressing down on it with the back of a knife, and add it to the pot along with the galangal and lime leaves.
Pour in the coconut milk and chicken broth. Stir well to combine.
Add the fish sauce, shrimp paste, and brown sugar. Stir to dissolve the sugar.
Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Add the sliced chicken to the soup and cook for about 5-8 minutes, until the chicken is cooked through.
Remove the lemongrass, lime leaves, and galangal from the soup.
To serve, divide the rice noodles among serving bowls. Ladle the soup over the noodles.
Garnish with bean sprouts, cilantro, mint leaves, fried shallots, and slices of red chili.
Serve with lime wedges on the side for squeezing over the soup before eating.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 7165 mg | 312% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 52.7 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3028 mg | 64% | |
*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.
