Low Sodium Curry Laksa

Experience the vibrant flavors of Southeast Asia with this Low Sodium Curry Laksa—a wholesome twist on the classic noodle soup that’s big on taste but mindful of your salt intake. This comforting dish features tender rice noodles, succulent chicken breast, and a creamy broth made with coconut milk and low sodium chicken stock. A fragrant homemade spice paste of shallots, garlic, ginger, galangal, and lemongrass infuses the soup with bold, aromatic notes, while turmeric, coriander, and cumin add earthy warmth. Finished with fresh bean sprouts, zesty lime, and a sprinkle of coriander leaves, this lighter laksa is both satisfying and heart-healthy. Perfect for a quick weeknight meal or a cozy weekend treat, this recipe comes together in under an hour and serves up to four, making it a flavorful yet balanced option for the whole family.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 250 grams Chicken breast
• 400 ml Coconut milk
• 500 ml Low sodium chicken broth
• 2 tablespoons Coconut oil
• 2 medium Shallots
• 3 Garlic cloves
• 1 inch Ginger
• 1 large Red chili
• 1 inch Galangal
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 1 Lemongrass stalk
• 20 grams Fresh coriander leaves
• 100 grams Bean sprouts
• 1 Lime
• 0 Salt to taste
• 0.5 teaspoon Black pepper

Directions

Step 1

Start by preparing the spice paste. Peel the shallots, garlic, ginger, and galangal. Chop these ingredients roughly along with the red chili and the white part of the lemongrass stalk.

Step 2

Using a food processor, blend the shallots, garlic, ginger, galangal, chili, and lemongrass into a fine paste. Add the turmeric powder, coriander powder, and cumin seeds while blending.

Step 3

Heat the coconut oil in a large pot over medium heat. Add the spice paste and fry for 5-6 minutes, stirring frequently until fragrant.

Step 4

Slice the chicken breast into thin strips. Add the chicken to the pot and cook until it's lightly browned on all sides.

Step 5

Pour the coconut milk and low sodium chicken broth into the pot with the chicken and simmer for about 10-15 minutes, allowing the chicken to cook through and the flavors to meld together.

Step 6

Meanwhile, prepare the rice noodles according to the package instructions, usually soaking them in hot water until they are tender.

Step 7

Once the soup is ready, season lightly with salt to taste and black pepper. Adjust the seasoning according to your preference.

Step 8

To serve, divide the softened rice noodles among bowls. Ladle the hot curry laksa broth over the noodles and top with fresh coriander leaves and bean sprouts.

Step 9

Squeeze a wedge of lime over each bowl to add a touch of acidity and freshness.

Step 10

Serve immediately, enjoying the rich and aromatic flavors of this low sodium curry laksa.

Nutrition Facts

Serving size	(1780.0g)

Amount per serving	% Daily Value*
Calories	1247.7

Total Fat 40.2g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 1.8g
Cholesterol 215mg	0%
Sodium 2985.8mg	0%
Total Carbohydrate 143.4g	0%
Dietary Fiber 11.8g	0%
Total Sugars 42.5g
Protein 90.1g	0%

Vitamin D 0IU	0%
Calcium 301.9mg	0%
Iron 15.5mg	0%
Potassium 2439.4mg	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: 27.8%

Carbs: 44.3%