Sugar-Free Laksa
Dive into the vibrant, aromatic world of Southeast Asian cuisine with this Sugar-Free Laksa—a wholesome twist on the classic comfort food. This recipe brings you all the rich, creamy goodness of laksa soup while skipping the added sugars, making it a health-conscious choice without compromising on flavor. A fragrant blend of sugar-free laksa paste, garlic, and ginger forms the base, while tender chicken strips, succulent shrimp, and tofu puffs soak up the luscious coconut milk broth. Served over rice noodles and topped with fresh bean sprouts, sliced red chili, and cilantro, every bowl is a perfect balance of spicy, tangy, and savory. Ready in under an hour, this satisfying dish is ideal for a weeknight dinner or an impressive feast for guests. Garnish with a squeeze of lime to brighten the flavors, and enjoy a guilt-free bowl of this iconic Malaysian favorite!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 400 ml Coconut milk
- 500 ml Chicken broth
- 300 grams Boneless chicken breast
- 200 grams Shrimp, peeled and deveined
- 100 grams Laksa paste (sugar-free)
- 100 grams Bean sprouts
- 100 grams Tofu puffs
- 1 Red chili, sliced
- 4 Lime wedges
- 20 grams Fresh cilantro
- 2 tablespoons Fish sauce
- 2 tablespoons Cooking oil
- 3 cloves Garlic
- 1 inch Ginger
- 1 teaspoon Salt
Instructions
Prepare the rice noodles according to package instructions. Drain and set aside.
Slice the chicken breast into thin strips. Mince the garlic and ginger.
In a large pot, heat the cooking oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1-2 minutes.
Add the sugar-free laksa paste to the pot and cook, stirring, for another 2-3 minutes.
Pour in the chicken broth and bring to a boil. Add the chicken slices and cook until just done, about 5-7 minutes.
Reduce the heat to a simmer and stir in the coconut milk. Add the shrimp and cook until pink and cooked through, approximately 3 minutes.
Stir in the fish sauce and salt. Taste and adjust seasoning if necessary.
Add the tofu puffs to the pot, allowing them to absorb the flavors of the soup.
To serve, place a portion of rice noodles into each bowl. Ladle the laksa soup over the noodles.
Top each serving with bean sprouts, sliced red chili, and fresh cilantro.
Serve with lime wedges on the side for squeezing over the laksa before eating.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 9679 mg | 421% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 38.6 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3258 mg | 69% | |
*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.
