This keto laksa quickly became a favourite for us when we began our ketogenic journey. Using shredded chicken as the protein makes it a really simple recipe to cook. Keto laksa is packed full of flavour and spice. As Dan can’t tolerate too much heat we tend to make the flavour more mild. If you are fan of a spicier keto laksa, add some more chilli to the paste.
We first discovered a low carb laksa in Pete Evans cook book, Family Food. He has a Quick Prawn Laksa recipe in that book that uses Chinese cabbage and kelp noodles to give a noodle effect. As we made this recipe a few times, we started to tweak the recipe, starting with eliminating the kelp noodles. We felt they didn’t need them and really liked it with just the cabbage.
Swapping the protein from prawns to chicken became our preferred protein option. We love using shredded chicken as we would cook a roast chicken and shred and freeze into portions or use a BBQ chicken from the supermarket.
Laksa is a spicy noodle soup that is very popular in South East Asia. Versions of laksa can be found in Indonesia, Malaysia, Singapore, and Southern Thailand. Laksa generally consists of wheat or rice noodles, chicken, fish or prawns and a spicy coconut soup.
If you have never cooked with Asian flavours before you may not have even heard of some of these ingredients. Long red chillies, lemongrass, tumeric, lime, garlic, coconut milk and tamarind form the base of the flavour for this keto laksa.
In Australia, the chillies we use are called long red chillies and they are readily available in most supermarkets. For our American friends, we have researched and it seems red cayenne peppers are similar. The key is you want them to be more mild than a birdeye chilli and they are much longer around 3-4 inches. These are the chillies we use.
Lemongrass is also easily found in most Australian supermarkets, in the herb section. Make sure when using it, that you just use the white part. When looking for tumeric, you can get fresh tumeric at many supermarkets, but we prefer to use ground tumeric for ease of use. It is found in the spices section in the supermarket. Be careful when using as it is easy to spread the tumeric yellow colour all over the bench, just ask Dan how hard it is to get off the bench.
Tamarind is another ingredient you may not have used before. Tamarind paste or puree is made from the pod of the tamarind tree. It is very commonly used in Asian cuisine. We have found it in a jar at Coles and Woolworths in the Asian section.
With Winter really starting to settle in here in Melbourne, we have started adding some of our favourite winter warmers to our menu. If you are like us and looking for hearty winter recipes check out our favourites below.
- Keto Osso Bucco
- Keto Chilli
- Chicken Thighs and Mushrooms
- Keto Oven-Baked Meatballs
- Keto Bacon and Cauliflower Soup
- Beef Stoganoff
- Alter the number of chillies you use depending on your preferred level of spice. Dan struggles with too much spice, so we tend to use less chillies in our version. If you prefer lots of spice, you may want to add 1-2 more chillies. If you really need it to be mild, remove the seeds from the chillies before creating the paste.
- As mentioned above, we don’t miss the noodles and make our without noodles. If you feel you really miss the noodles you can always add some konjac or kelp noodles into the soup 1-2 minutes prior to serving.
- Top with your favourite Asian toppings. Some we love to serve on top are coriander (Erika’s favourite), bean sprouts, sliced red chillies, fried shallots and Thai basil leaves.
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You may need –
- Large Pot We love the Le Creuset cast iron pots. They last forever and can be used on the stovetop and in the oven.
This keto laksa recipe is a real winner. It is packed full of flavour and you won’t even miss the noodles, with the Chinese cabbage and bean sprouts making excellent substitutes. Keto laksa is a great option when the weather starts to get a bit colder. It’s so warming with the chillies and the spices and it will quickly become a Winter favourite.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
- 6 Long red chillis (60g approx)
- 1 Lemongrass stem, white part only
- 4 cloves Garlic
- 1 Zest of lime
- 1 tsp Ground tumeric
- 1/2 tsp Salt
- 1 tbsp Water
- Coriander leaves
- Bean Sprouts
- Remove meat from chicken and shred.
- Finley shred cabbage
- To make the spice paste, roughly chop garlic, chilli and lemongrass. Place all the spice paste ingredients into a small food processor or blender and blend until smooth.
- Heat a heavy based saucepan over medium heat. Add coconut oil, once melted add spice paste and cook for 5 minutes until fragrant, stirring often, but not allowing it to brown.
- Add coconut cream, broth and tamarind paste to pan and bring to a simmer.
- Add chicken and cabbage and continue to simmer for 5 minutes.
- Add fish sauce, lime juice and stevia and stir through.
- Serve topped with coriander and bean sprouts.