Low Sodium Seafood Laksa
Savor the vibrant flavors of Southeast Asia with this Low Sodium Seafood Laksa, a heart-healthy twist on the classic comfort food. Packed with tender shrimp, succulent mussels, and airy tofu puffs, this dish delivers rich, aromatic layers of flavor without the excessive salt. A fragrant homemade spice paste made from shallots, garlic, lemongrass, and fresh red chilies forms the base of the broth, which is infused with creamy coconut milk and low-sodium fish stock. Served over tender rice noodles and topped with blanched bean sprouts, a squeeze of lime, and a sprinkle of fresh coriander leaves, this wholesome laksa is as visually stunning as it is delicious. Ready in under an hour, it’s the perfect nourishing meal for seafood lovers craving a guilt-free indulgence.
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Ingredients
- 200 grams rice noodles
- 1 tablespoon olive oil
- 2 whole shallots
- 3 cloves garlic
- 1 stalk lemongrass
- 1 inch ginger
- 2 whole red chili
- 1 teaspoon ground turmeric
- 400 ml coconut milk
- 500 ml low sodium fish stock
- 200 grams shrimp
- 200 grams mussels
- 100 grams tofu puffs
- 100 grams bean sprouts
- 1 whole lime
- 50 grams coriander leaves
Directions
Step 1
Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
Step 2
In a food processor, blend together shallots, garlic, lemongrass (use only the white part), ginger, and red chilies until it forms a smooth paste.
Step 3
In a large pot, heat the olive oil over medium heat. Add the spice paste and cook for 5 minutes, stirring often.
Step 4
Add the ground turmeric to the paste and cook for an additional 1 minute.
Step 5
Pour in the coconut milk and low sodium fish stock. Stir the mixture well and bring it to a boil.
Step 6
Reduce the heat and let it simmer for 10 minutes.
Step 7
Add the shrimp and mussels to the pot. Cook for 5-7 minutes until the seafood is cooked through and the mussels have opened.
Step 8
Add the tofu puffs and simmer for another 2 minutes.
Step 9
In a separate pot, bring water to a boil and briefly blanch the bean sprouts for 30 seconds, then drain.
Step 10
Divide the soaked rice noodles into serving bowls.
Step 11
Ladle the soup over the noodles, ensuring each bowl gets an equal portion of seafood and broth.
Step 12
Top each bowl with blanched bean sprouts and a squeeze of lime.
Step 13
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
| Serving size | (2019.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1510.0 |
| Total Fat 58.6g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 350mg | 0% |
| Sodium 2152.4mg | 0% |
| Total Carbohydrate 160.2g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 41.5g | |
| Protein 92.0g | 0% |
| Vitamin D 8IU | 0% |
| Calcium 758.7mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 3035.8mg | 0% |
Source of Calories