Low Sodium Laksa Soup

Warm up with this flavorful Low Sodium Laksa Soup, a healthier take on the classic Southeast Asian noodle dish. Made with tender chicken strips, creamy coconut milk, and protein-packed tofu, this recipe balances bold spices like turmeric, lemongrass, and cumin with the lightness of fresh bean sprouts and cilantro. The use of low sodium chicken broth ensures all the comforting, aromatic flavors you love without the excess salt. Served over slurp-worthy rice vermicelli noodles and brightened with a squeeze of lime, this vibrant soup is as nutritious as it is satisfying. Ready in under an hour, it’s perfect for a wholesome weeknight dinner that doesn’t skimp on taste.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 piece (about 200g) Boneless, skinless chicken breast
• 200 grams Firm tofu
• 200 grams Rice vermicelli noodles
• 400 ml Coconut milk
• 500 ml Low sodium chicken broth
• 2 pieces Lemongrass stalks
• 3 pieces Garlic cloves
• 1 inch piece Fresh ginger
• 1 piece Red chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Ground cumin
• 100 grams Bean sprouts
• 30 grams Fresh cilantro leaves
• 1 piece Lime
• 2 tablespoons Olive oil

Directions

Step 1

First, prepare the ingredients: Slice the chicken breast into thin strips. Cut the tofu into 1-inch cubes. Mince the garlic cloves and grate the fresh ginger. Remove the outer layers of the lemongrass stalks and finely chop the tender part.

Step 2

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic, grated ginger, chopped lemongrass, and sliced red chili. Sauté for about 2 minutes until fragrant.

Step 3

Add the turmeric powder, coriander powder, and ground cumin to the pot. Stir continuously for another minute to toast the spices.

Step 4

Pour in the low sodium chicken broth and coconut milk. Stir well to combine the spices and liquid.

Step 5

Bring the mixture to a gentle simmer. Add the chicken strips and tofu cubes to the pot and cook for about 15 minutes, allowing the chicken to cook through.

Step 6

Meanwhile, cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and set aside.

Step 7

After 15 minutes, add the cooked noodles to the soup pot and stir to combine everything.

Step 8

Taste the soup and adjust the seasoning with a squeeze of lime juice.

Step 9

To serve, ladle the laksa into bowls, ensuring an even distribution of noodles, chicken, and tofu.

Step 10

Garnish each bowl with fresh bean sprouts and cilantro leaves for a touch of freshness.

Step 11

Serve immediately with lime wedges on the side, allowing everyone to add extra lime juice to taste.

Nutrition Facts

Serving size	(1908.2g)

Amount per serving	% Daily Value*
Calories	1891.6

Total Fat 49.0g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 170mg	0%
Sodium 1472.9mg	0%
Total Carbohydrate 259.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 38.0g
Protein 112.8g	0%

Vitamin D 10IU	0%
Calcium 605.7mg	0%
Iron 24.8mg	0%
Potassium 3168.8mg	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: 22.9%

Protein: 23.4%

Carbs: 53.8%