Low Sodium Laksa
Savor the comforting flavors of Southeast Asia with this Low Sodium Laksa, a health-conscious twist on the beloved classic. Perfect for anyone looking to reduce their sodium intake without sacrificing taste, this dish is brimming with vibrant ingredients like creamy coconut milk, tender chicken, and aromatic lemongrass. Turmeric and coriander add depth and warmth, while zesty lime juice and fresh red chili provide a bright, tangy kick. The hearty base of rice noodles soaks up the rich, fragrant broth, making every bite satisfying. Topped with fresh bean sprouts, julienned carrots, and a sprinkle of coriander, this wholesome recipe comes together in under an hour and serves four. It's a nourishing, flavorful option for a weeknight dinner or a cozy lunch, proving that healthier eating can still feel indulgent.
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Ingredients
- 200 grams Rice noodles
- 400 ml Coconut milk, unsweetened
- 200 grams Chicken breast, skinless and boneless
- 100 grams Bean sprouts
- 1 medium Carrot, julienned
- 1 medium Red chili, deseeded and sliced
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 Lemongrass stalk, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 500 ml Low sodium chicken broth
- 1 medium Lime, juiced
- 1 bunch Fresh coriander leaves, chopped
- 1 tablespoon Fish sauce, low sodium
- 1 tablespoon Olive oil
Directions
Step 1
Soak the rice noodles in warm water for about 10 minutes or until softened, then drain and set aside.
Step 2
In a large pot, heat olive oil over medium heat. Add the minced garlic, ginger, and chopped lemongrass. Sauté until fragrant, about 2-3 minutes.
Step 3
Add the turmeric and coriander powder to the pot, stirring well to combine with the aromatics.
Step 4
Pour in the low sodium chicken broth and bring to a gentle simmer.
Step 5
Slice the chicken breast into thin strips and add them to the simmering broth. Cook for 10 minutes or until the chicken is cooked through.
Step 6
Stir in the unsweetened coconut milk, lime juice, sliced red chili, and fish sauce. Let the soup simmer for another 5 minutes.
Step 7
Divide the soaked rice noodles among serving bowls. Ladle the hot soup over the noodles.
Step 8
Top each bowl with bean sprouts, julienned carrot, and a generous sprinkle of fresh coriander leaves.
Step 9
Serve hot, with extra lime wedges on the side if desired.
Nutrition Facts
| Serving size | (1626.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 909.2 |
| Total Fat 30.7g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 170mg | 0% |
| Sodium 2405.9mg | 0% |
| Total Carbohydrate 80.6g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 10.0g | |
| Protein 80.6g | 0% |
| Vitamin D 26IU | 0% |
| Calcium 219.4mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1905.5mg | 0% |
Source of Calories