Sugar-Free Laksa Sarawak
Experience the exotic flavors of Sarawak with this sugar-free Laksa Sarawak recipe—a healthier take on the traditional Malaysian dish. This guilt-free version skips added sugars while preserving the rich, creamy essence of laksa through fragrant coconut milk paired with aromatic spices like galangal, lemongrass, and turmeric. Tender chicken and succulent shrimp simmered in a flavorful, low-sodium broth create a protein-packed base, while rice vermicelli noodles soak up the vibrant soup. Fresh cilantro, mint leaves, and crunchy bean sprouts add a refreshing touch, and a zesty lime wedge ties it all together. Perfect for a wholesome yet indulgent meal, this sugar-free laksa is ideal for anyone seeking a lighter twist on classic Southeast Asian cuisine.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 300 grams Chicken breast
- 200 grams Shrimp, peeled and deveined
- 400 milliliters Coconut milk
- 500 milliliters Low-sodium chicken broth
- 2 tablespoons Chili paste
- 5 slices Galangal, thinly sliced
- 2 stalks Lemongrass stalks, smashed
- 3 units Shallots, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander seed powder
- 2 tablespoons Fresh cilantro, chopped
- 10 leaves Fresh mint leaves
- 100 grams Bean sprouts
- 1 unit Lime, cut into wedges
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Begin by boiling the rice vermicelli noodles in a pot of salted water according to package instructions until al dente. Drain and set aside.
In a large pot, add 2 tablespoons of water and bring to a medium heat. Add the shallots, garlic, and stir-fry until aromatic and lightly golden.
Add the chili paste, galangal, lemongrass, turmeric, and coriander seed powder to the pot, and stir well to release the aromas.
Pour in the coconut milk and chicken broth, and bring the mixture to a simmer over medium heat.
Add in the chicken breast and cook for about 15 minutes or until the chicken is cooked through. Remove the chicken, shred it, and set it aside.
Next, add the shrimp to the soup and cook until they are pink and cooked through, approximately 3-5 minutes.
Season the soup with salt and pepper. Adjust the seasoning according to taste.
To serve, place a portion of rice vermicelli in each bowl. Top with shredded chicken and shrimp.
Ladle the hot laksa soup over the noodles and add as much broth as desired.
Garnish with fresh cilantro, mint leaves, and bean sprouts.
Serve with a lime wedge on the side for squeezing over the soup before eating.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 47.2 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2593 mg | 55% | |
*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.
