Seafood Laksa here I come!!! Hot, slurpy, creamy, spicy…who doesn’t love a seafood laksa? This dish is keto friendly, low carb, and is a dish you can make at home without any fuss all care of a little cheat…store bought laksa paste.
Nowadays, jars of laksa paste are readily available in most Asian grocery stores and even common supermarkets. I prefer to store an unopened jar in the pantry and move it to the fridge once opened. I consistently stock up on coconut cream, stock cubes, and konjac/shirataki noodles in the pantry, while keeping raw prawns and white fish fillets in the freezer. If fresh prawns or fresh white fish are readily available even better!
In this recipe, I used vegetables I had readily available, though traditionally, bean sprouts are the go-to. I also incorporated some leftover water chestnuts from my fridge, but I've omitted them from the macros since they're not essential. Feel free to adjust the vegetable ingredients based on what you have on hand when preparing your laksa.
However, I must say, the slices of red chili truly elevate the dish—if you're a fan of spice, that is! You can easily transform this into a chicken laksa by replacing the fish stock with chicken stock and swapping the seafood for chicken slices. Using leftover rotisserie, roast chicken, or even chicken fillet slices works wonders.
The angel hair konjac noodles serve as an excellent substitute for rice vermicelli noodles due to their similar texture. They enhance the dish by adding volume and fibre while contributing minimal calories.
This noodle soup is rich in flavour and unexpectedly satiating (it tastes fantastic!) because of the coconut cream and konjac noodles. What's impressive is its quick preparation time; I can serve it in roughly 15 minutes. And honestly, there's nothing to grumble about with such efficiency!
Ingredients
| 60g | Laksa Paste (about 4Tb) |
| 1 | Stock cube mixed into 1Cup hot water or 1 Cup of fish stock |
| 200g | White fish fillets, cut into chunks |
| 100g | Raw Prawns |
| 1 pkt | Angel Hair Konjac/Shirataki Noodles (250g) |
| 200ml | Full Fat Coconut Cream |
| 5g | Mizuna Asian Greens, washed |
| Your call | Sliced red chilli's |
| 1 | Radish cut into matchsticks |
| 10g | Red Onion, finely diced |
| 5g | Spring Onion, finely sliced |
Method
- Prepare your ingredients, i.e. cut your fish fillets into bite sized chunks, slice your chillies, red onions, spring onions, and radish, and wash your mizuna (or other greens) and set aside.
- Dissolve the fish stock cube in 1 cup of hot water and place in a saucepan over medium heat.
- Add the laksa paste and coconut cream and stir to combine.
- Let the laksa broth simmer till it comes to a gentle boil.
- In the meantime, rinse the konjac noodles under running water and then dry-fry in a pan to remove some of their moisture.
- Once the laksa broth has come to a gentle boil, add the fish fillet pieces and the prawns. In just a few short moments the fish will become cooked and opaque in colour (solid white rather than translucent) and the prawns will have taken on a lovely coral hue…at this point it’s time to dish up.
- Get two soup bowls ready and place your noodles and mizuna greens in the bottom. Ladle over the laksa broth, fish and prawns. Garnish on the top with the red onion, spring onion and a few slices of red chilli and the radish matchsticks.
- Eat and enjoy.
Credit
This recipe is kindly provided by Kiwi Keto Lowcarbers. You can find all about them here:
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