Soy-Free Laksa Soup

Indulge in the comforting warmth of Soy-Free Laksa Soup, a vibrant Southeast Asian-inspired dish that’s bursting with aromatic flavors and perfect for those with soy sensitivities. This rich and creamy noodle soup combines tender slices of chicken, silky rice noodles, and a fragrant broth made with coconut milk, red curry paste, lemongrass, and galangal. Enhanced with umami-rich fish sauce and shrimp paste, it delivers the signature laksa taste without the use of soy-based ingredients. Topped with fresh herbs like cilantro and mint, crunchy bean sprouts, and crispy fried shallots, this one-pot wonder comes together in just under an hour, making it an ideal weeknight dinner recipe. Serve it with lime wedges and a touch of red chili for a bowl of soup that’s as customizable as it is satisfying. Perfect for fans of gluten-free and soy-free Asian cuisine!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 g rice noodles
• 300 g chicken breast
• 400 ml coconut milk
• 800 ml chicken broth
• 2 tbsp red curry paste
• 1 large lemongrass stalk
• 1 inch piece galangal
• 3 lime leaves
• 2 tbsp fish sauce
• 1 tsp shrimp paste
• 1 tbsp brown sugar
• 100 g bean sprouts
• 0.25 cup fresh cilantro
• 0.25 cup fresh mint leaves
• 2 tbsp fried shallots
• 2 limes
• 1 red chili

Directions

Step 1

Soak the rice noodles in warm water for about 15 minutes, then drain and set aside.

Step 2

Cut the chicken breast into thin slices and set aside.

Step 3

In a large pot over medium heat, add the red curry paste and dry fry for 2 minutes until fragrant.

Step 4

Bruise the lemongrass by pressing down on it with the back of a knife, and add it to the pot along with the galangal and lime leaves.

Step 5

Pour in the coconut milk and chicken broth. Stir well to combine.

Step 6

Add the fish sauce, shrimp paste, and brown sugar. Stir to dissolve the sugar.

Step 7

Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Step 8

Add the sliced chicken to the soup and cook for about 5-8 minutes, until the chicken is cooked through.

Step 9

Remove the lemongrass, lime leaves, and galangal from the soup.

Step 10

To serve, divide the rice noodles among serving bowls. Ladle the soup over the noodles.

Step 11

Garnish with bean sprouts, cilantro, mint leaves, fried shallots, and slices of red chili.

Step 12

Serve with lime wedges on the side for squeezing over the soup before eating.

Nutrition Facts

Serving size	(2216.5g)

Amount per serving	% Daily Value*
Calories	1183.5

Total Fat 18.9g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 1.6g
Cholesterol 276mg	0%
Sodium 7164.8mg	0%
Total Carbohydrate 155.7g	0%
Dietary Fiber 14.8g	0%
Total Sugars 52.7g
Protein 113.0g	0%

Vitamin D 0IU	0%
Calcium 500.5mg	0%
Iron 18.6mg	0%
Potassium 3028.3mg	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: 13.7%

Protein: 36.3%

Carbs: 50.0%