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Keto Laksa

This keto laksa is packed full of flavour, and is so quick and easy to make. It will quickly become a winter favourite in your weekly meal plan. 
Course Main Course
Cuisine Keto, Low Carb, Malaysian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 819kcal

Ingredients

Spice Paste

  • 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

To Serve

  • Coriander leaves
  • Bean Sprouts

Instructions

  • 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. 

Notes

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Calories: 819kcal | Carbohydrates: 11g | Protein: 70g | Fat: 55g | Fiber: 0g | Sugar: 1g | Net Carbs: 11g