Sugar-Free Laksa Sarawak

Indulge in the rich and tantalizing flavors of Sugar-Free Laksa Sarawak, a healthier twist on the beloved Malaysian classic. This aromatic noodle soup is crafted with tender shredded chicken, succulent shrimp, and silky rice vermicelli, all bathed in a creamy coconut milk and low-sodium chicken broth base. Infused with vibrant spices like turmeric, galangal, and lemongrass, and complemented by the zest of fresh cilantro and mint, this dish offers a bold, spicy, and satisfying taste without any added sugar. Perfectly balanced with a squeeze of lime and a crunchy topping of bean sprouts, this guilt-free laksa comes together in under an hour, making it an irresistible choice for a wholesome and flavorful meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 300 grams Chicken breast
• 200 grams Shrimp, peeled and deveined
• 400 milliliters Coconut milk
• 500 milliliters Low-sodium chicken broth
• 2 tablespoons Chili paste
• 5 slices Galangal, thinly sliced
• 2 stalks Lemongrass stalks, smashed
• 3 units Shallots, finely chopped
• 4 cloves Garlic, minced
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander seed powder
• 2 tablespoons Fresh cilantro, chopped
• 10 leaves Fresh mint leaves
• 100 grams Bean sprouts
• 1 unit Lime, cut into wedges
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Begin by boiling the rice vermicelli noodles in a pot of salted water according to package instructions until al dente. Drain and set aside.

Step 2

In a large pot, add 2 tablespoons of water and bring to a medium heat. Add the shallots, garlic, and stir-fry until aromatic and lightly golden.

Step 3

Add the chili paste, galangal, lemongrass, turmeric, and coriander seed powder to the pot, and stir well to release the aromas.

Step 4

Pour in the coconut milk and chicken broth, and bring the mixture to a simmer over medium heat.

Step 5

Add in the chicken breast and cook for about 15 minutes or until the chicken is cooked through. Remove the chicken, shred it, and set it aside.

Step 6

Next, add the shrimp to the soup and cook until they are pink and cooked through, approximately 3-5 minutes.

Step 7

Season the soup with salt and pepper. Adjust the seasoning according to taste.

Step 8

To serve, place a portion of rice vermicelli in each bowl. Top with shredded chicken and shrimp.

Step 9

Ladle the hot laksa soup over the noodles and add as much broth as desired.

Step 10

Garnish with fresh cilantro, mint leaves, and bean sprouts.

Step 11

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

Nutrition Facts

Serving size	(1960.8g)

Amount per serving	% Daily Value*
Calories	1757.8

Total Fat 17.1g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 648.6mg	0%
Sodium 4782.1mg	0%
Total Carbohydrate 249.5g	0%
Dietary Fiber 15.1g	0%
Total Sugars 47.2g
Protein 160.7g	0%

Vitamin D 0IU	0%
Calcium 335.2mg	0%
Iron 11.9mg	0%
Potassium 2592.8mg	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: 8.6%

Protein: 35.8%

Carbs: 55.6%