Low Sodium Laksa Sarawak

Dive into the flavorful world of Borneo cuisine with this Low Sodium Laksa Sarawak, a lighter twist on the beloved Malaysian classic. This heartwarming noodle soup features silky rice noodles swimming in a fragrant coconut-based broth infused with a homemade spice paste of shallots, garlic, lemongrass, and turmeric—brought to life with just a touch of low sodium fish sauce. Tender flakes of fish fillet, vibrant toppings like bean sprouts, cucumber, and fresh coriander, and a tangy hit of lime juice complete this satisfying, low-sodium recipe. Perfectly balanced and easy to prepare, this dish is a healthier homage to traditional Laksa Sarawak, offering all the comfort and bold Southeast Asian flavors you crave without compromising on your dietary needs.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 300 grams Rice noodles
• 400 milliliters Coconut milk
• 250 grams Fish fillets (e.g., mackerel or snapper)
• 4 large Shallots
• 4 large Garlic cloves
• 25 grams Ginger
• 25 grams Galangal
• 2 units Lemongrass stalks
• 1 teaspoon Turmeric powder
• 2 tablespoons Low sodium fish sauce
• 1 teaspoon Paprika
• 2 units Fresh red chilies
• 100 grams Bean sprouts
• 1 large Cucumber
• 0.5 cup Fresh coriander leaves
• 1 unit Lime
• 1 liter Water

Directions

Step 1

Soak the rice noodles in warm water for about 15 minutes until they soften. Drain and set aside.

Step 2

Prepare the spice paste by blending the shallots, garlic, ginger, galangal, lemongrass, and chilies into a smooth paste.

Step 3

Heat a large pot over medium heat and add the spice paste, turmeric, and paprika. Stir-fry for about 5 minutes, allowing the aromatics to release their fragrance.

Step 4

Add the fish fillets to the pot and fry for another 5 minutes, allowing the flavors to infuse the fish.

Step 5

Pour in the coconut milk and water. Stir gently to combine, then bring the mixture to a simmer.

Step 6

Reduce the heat and let it cook for 20 minutes until the fish is thoroughly cooked and tender. Remove the fish, flake it into pieces, and return it to the pot.

Step 7

Add the low sodium fish sauce to the broth, tasting and adjusting according to preference.

Step 8

Blanche the bean sprouts by placing them in hot water for a minute, then drain them.

Step 9

Peel and slice the cucumber into thin sticks.

Step 10

To assemble, divide the rice noodles into serving bowls. Ladle the soup with fish over the noodles.

Step 11

Top each bowl with bean sprouts, cucumber sticks, fresh coriander leaves, and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(3119.7g)

Amount per serving	% Daily Value*
Calories	1510.6

Total Fat 37.0g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 175mg	0%
Sodium 1789.9mg	0%
Total Carbohydrate 229.8g	0%
Dietary Fiber 22.5g	0%
Total Sugars 58.7g
Protein 83.9g	0%

Vitamin D 1125IU	0%
Calcium 544.3mg	0%
Iron 22.8mg	0%
Potassium 4996.5mg	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: 21.0%

Protein: 21.1%

Carbs: 57.9%