Low Fat Laksa

Dive into a lighter yet flavorful take on a beloved Southeast Asian classic with this Low Fat Laksa recipe. Perfectly balancing indulgence and health, this dish features silky rice noodles nestled in a fragrant, creamy broth made with low-sodium chicken stock and reduced-fat coconut milk. Freshly blended aromatics like lemongrass, ginger, garlic, and chili create an authentic laksa paste that’s both vibrant and warming. Tender slices of chicken breast simmer to perfection alongside sprigs of fresh cilantro and a hint of lime juice for a zesty finish. Garnished with crunchy bean sprouts, this guilt-free laksa is ready in under an hour and makes a wholesome, satisfying meal for the whole family. Ideal for those seeking a low-fat, high-flavor option, it’s the ultimate comfort food with a nutritious twist.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 1 tablespoon Canola oil
• 4 cups Low-sodium chicken broth
• 1 cup Reduced-fat coconut milk
• 200 grams Chicken breast
• 2 Lemongrass stalks
• 1 inch piece Fresh ginger
• 3 Garlic cloves
• 2 Shallots
• 1 Red chili
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Sugar
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce
• 1 handful Fresh cilantro
• 1 cup Bean sprouts

Directions

Step 1

Soak the rice noodles in warm water for about 10 minutes until soft. Drain and set aside.

Step 2

Slice the chicken breast thinly and set aside.

Step 3

To prepare the laksa paste, slice the lemongrass stalks, peel and slice the ginger, garlic, and shallots. Chop the red chili.

Step 4

In a food processor, blend the lemongrass, ginger, garlic, shallots, chili, ground coriander, and ground turmeric until a smooth paste is formed.

Step 5

Heat the canola oil in a large pot over medium heat. Add the laksa paste and cook for about 3-4 minutes until the paste becomes fragrant.

Step 6

Pour in the chicken broth and bring it to a gentle boil. Add the sliced chicken and cook for 5-7 minutes or until the chicken is fully cooked.

Step 7

Stir in the reduced-fat coconut milk, sugar, lime juice, and fish sauce. Allow it to simmer for another 5 minutes.

Step 8

Meanwhile, blanch the bean sprouts in boiling water for about 1 minute, then drain.

Step 9

Divide the soaked rice noodles among serving bowls and ladle the laksa soup over the noodles.

Step 10

Top each bowl with blanched bean sprouts and fresh cilantro.

Step 11

Serve hot with extra lime wedges on the side.

Nutrition Facts

Serving size	(2091.1g)

Amount per serving	% Daily Value*
Calories	1155.9

Total Fat 39.3g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 172mg	0%
Sodium 2747.4mg	0%
Total Carbohydrate 129.8g	0%
Dietary Fiber 9.7g	0%
Total Sugars 23.9g
Protein 79.5g	0%

Vitamin D 0IU	0%
Calcium 233.6mg	0%
Iron 20.6mg	0%
Potassium 2521.7mg	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: 29.7%

Protein: 26.7%

Carbs: 43.6%