Low Fat Curry Laksa

Experience the rich and comforting flavors of Southeast Asia with this **Low Fat Curry Laksa**—a lighter take on the classic Malaysian dish. This vibrant noodle soup combines tender slices of chicken breast with silky rice noodles, all immersed in a fragrant broth made from homemade laksa paste, low-fat coconut milk, and aromatic spices like turmeric, cumin, and coriander. Fresh lemongrass, ginger, and chili lend a zesty kick, while a finishing touch of bean sprouts, cilantro, and a squeeze of lime brightens every bowl. Ready in under an hour, this wholesome recipe is perfect for those seeking a satisfying yet guilt-free meal. Ideal for weeknight dinners or an impressive weekend treat, this low-fat curry laksa brings authentic flavors to your table without the extra calories.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 250 grams Chicken breast
• 400 ml Low-fat coconut milk
• 500 ml Chicken stock
• 1 stalk Lemongrass
• 1 thumb-sized piece Ginger
• 2 cloves Garlic
• 2 pieces Shallots
• 1 piece Red chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 2 tablespoons Fish sauce
• 1 tablespoon Soy sauce
• 100 grams Bean sprouts
• 1 bunch Fresh cilantro
• 1 piece Lime
• 0.5 teaspoon Salt
• 1 tablespoon Vegetable oil

Directions

Step 1

Soak the rice noodles in warm water for 10 minutes or until softened, then drain and set aside.

Step 2

Thinly slice the chicken breast and set aside.

Step 3

To prepare the laksa paste, roughly chop the lemongrass, ginger, garlic, shallots, and red chili. Blend these ingredients into a smooth paste using a food processor or blender.

Step 4

Heat the vegetable oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring frequently, for 3 to 4 minutes or until fragrant.

Step 5

Add the turmeric, coriander, and cumin powders to the paste and cook for another minute.

Step 6

Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer and add the chicken slices.

Step 7

Simmer the chicken for about 10 minutes or until fully cooked.

Step 8

Stir in the low-fat coconut milk, fish sauce, soy sauce, and salt. Simmer gently for another 5 minutes.

Step 9

Divide the softened noodles among serving bowls. Pour the curry laksa soup over the noodles.

Step 10

Top each bowl with bean sprouts and a few leaves of fresh cilantro.

Step 11

Cut the lime into wedges and serve alongside the laksa for squeezing over just before eating.

Nutrition Facts

Serving size	(1816.5g)

Amount per serving	% Daily Value*
Calories	1135.6

Total Fat 36.3g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 9.8g
Cholesterol 245mg	0%
Sodium 5843.8mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 11.4g	0%
Total Sugars 14.1g
Protein 104.3g	0%

Vitamin D 0IU	0%
Calcium 297.8mg	0%
Iron 18.0mg	0%
Potassium 2409.4mg	0%

*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.

Source of Calories

Fat: 27.9%

Protein: 35.6%

Carbs: 36.5%