Low Fat Laksa Sarawak

Dive into the vibrant flavors of this Low Fat Laksa Sarawak, a lighter take on the iconic Malaysian delicacy. This healthier version swaps traditional heavy coconut milk for light coconut milk, balancing richness with a guilt-free touch. Packed with tender shredded chicken, succulent shrimp, and aromatic spices like lemongrass, ginger, and chili paste, each spoonful bursts with authentic flavors that transport you to the heart of Borneo. The velvety broth is generously ladled over rice vermicelli noodles and topped with bean sprouts, crisp cucumber, and fresh coriander for added crunch and zest. Perfect for a cozy dinner, this low-fat laksa keeps the bold, tangy taste of Sarawak alive while remaining low in calories. Serve with a squeeze of lime for a refreshing finish!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 g Rice vermicelli noodles
• 300 g Chicken breast
• 150 g Shrimp
• 3 pieces Shallots
• 4 pieces Garlic cloves
• 20 g Fresh ginger
• 1 piece Lemongrass stalk
• 2 tbsp Chili paste
• 400 ml Light coconut milk
• 750 ml Low sodium chicken broth
• 2 tbsp Fish sauce
• 1 tsp Sugar
• 100 g Bean sprouts
• 1 small Cucumber
• 10 g Fresh coriander leaves
• 1 piece Lime
• 0 to taste Salt
• 0 to taste Pepper

Directions

Step 1

Start by soaking the rice vermicelli noodles in hot water for about 10 minutes until they are soft. Drain and set aside.

Step 2

In a pan, boil the chicken breasts until cooked through. Remove, let cool, then shred the meat into thin strips.

Step 3

In the same pan, boil the shrimp for 2-3 minutes until they turn pink. Remove and set aside.

Step 4

In a food processor, blend together the shallots, garlic, ginger, and lemongrass until it forms a smooth paste.

Step 5

Heat a non-stick pot over medium heat, add the chili paste and the blended spice paste. Stir fry for 2-3 minutes until fragrant.

Step 6

Add the light coconut milk and chicken broth to the pot. Stir well to combine with the spice paste.

Step 7

Season the broth with fish sauce, sugar, salt, and pepper to taste. Allow the broth to simmer for about 15 minutes.

Step 8

Add the shredded chicken and shrimp into the broth. Continue to simmer for another 10 minutes.

Step 9

To serve, place a portion of the softened noodles into a bowl. Ladle the hot broth over the noodles, making sure to add some chicken and shrimp.

Step 10

Top each serving with bean sprouts, thinly sliced cucumber, and a sprinkle of fresh coriander leaves.

Step 11

Serve each bowl with a wedge of lime on the side for squeezing over the laksa before eating.

Nutrition Facts

Serving size	(2455.4g)

Amount per serving	% Daily Value*
Calories	1935.4

Total Fat 41.6g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 5.2g
Cholesterol 468mg	0%
Sodium 9050.8mg	0%
Total Carbohydrate 253.9g	0%
Dietary Fiber 15.3g	0%
Total Sugars 32.2g
Protein 147.5g	0%

Vitamin D 6IU	0%
Calcium 459.6mg	0%
Iron 22.8mg	0%
Potassium 3073.7mg	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: 18.9%

Protein: 29.8%

Carbs: 51.3%