Keto Chicken Laksa
This tasty keto chicken laksa is a delicious low-carb Malaysian noodle soup made with coconut cream, aromatic herbs, and spices. The difference between our keto laksa and regular laksa is shirataki noodles and natural sweeteners in place of sugar and high-carb noodles, making it healthy and nutritious.
Servings: 2
Calories: 781kcal
Ingredients
Low-Carb Laksa Paste
- 10 whole chili peppers (small) Of your choice
- 1/4 cup boiling water
- 2 whole cayenne peppers
- 1 stalk lemon grass (Use the white part only)
- 2 inches galangal
- 2 inches ginger
- 2 inches fresh tumeric
- 1 whole small onion
- 8 cloves garlic
- 6 whole macadamia nuts Unsalted
- 1 tbsp shrimp paste
- 2 tbsp ground coriander
Keto Laksa Soup
- 8 ounces chicken thigh Sliced into thin strips
- 1 tbsp coconut oil
- 4 tbsp laksa paste by My Keto Kitchen as above
- 2 cups chicken stock
- 1 cup coconut cream
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 2 pinches salt Or to taste
- 2 tsp erythritol Or to taste for sweetness
- 1 pkt shiritaki noodles
- 1/2 cup bean sprouts
- 1 whole red chili sliced to suit your desired heat or you can leave them out
- 1/2 cup fresh mint leaves
Instructions
Keto laksa paste
- Place the dried chilis into a heatproof bowl, pour over the boiling water and set aside for 10 minutes.10 whole chili peppers (small), 1/4 cup boiling water
- Roughly chop the cayenne chili, lemongrass and galangal. Add to your food processor and blend until finely chopped.2 whole cayenne peppers, 1 stalk lemon grass, 2 inches galangal
- Roughly chop the ginger and turmeric and add to the food processor. Blend for 1-2 minutes, then scrape down the sides.2 inches ginger, 2 inches fresh tumeric
- Add the remaining ingredients, including the soaked chilis and liquid.1 whole small onion, 8 cloves garlic, 6 whole macadamia nuts, 1 tbsp shrimp paste, 2 tbsp ground coriander
- Blend into the thick paste. Add a little water if you are having issues blending.
- Store the paste in a jar in the fridge, or freeze in ice cube trays.
Keto Chicken Laksa
- Place a nonstick saucepan over high heat. Add the coconut oil and the chicken and brown.8 ounces chicken thigh, 1 tbsp coconut oil
- Remove the chicken from the saucepan and set it aside.
- Add the Low Carb Laksa Paste to the saucepan and saute for 3-5 minutes.4 tbsp laksa paste by My Keto Kitchen
- Add the chicken stock and bring to a simmer.2 cups chicken stock
- Add the chicken back in, followed by the coconut cream, lime juice, and fish sauce. Gently simmer until the chicken is cooked through.1 cup coconut cream, 1 tbsp lime juice, 1 tbsp fish sauce
- Season with salt and sweetener to taste.2 pinches salt, 2 tsp erythritol
- Prepare your noodles according to the packet directions and place them between 2 large bowls. Spoon over the laksa soup.1 pkt shiritaki noodles
- Top the bowls with bean sprouts, sliced chili, and fresh mint leaves.1/2 cup bean sprouts, 1 whole red chili sliced, 1/2 cup fresh mint leaves
- Enjoy immediately.
Notes
STORING LAKSA PASTE: Store laksa paste in the fridge for up to 1 week or portion out in ice cube trays and freeze for up to 3 months.
STORING CHICKEN LAKSA: While we prefer to make laksa fresh, it can be frozen for up to three months or kept in the fridge for up to three days.
Nutrition
Serving: 300g | Calories: 781kcal | Carbohydrates: 14g | Protein: 27g | Fat: 72g | Saturated Fat: 50g | Cholesterol: 118mg | Sodium: 463mg | Potassium: 986mg | Fiber: 7g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 42mg | Calcium: 29mg | Iron: 4mg
