MAKES: 6 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 30 minutes
Laksa is a tangy, spicy soup popular in Malaysia and Singapore, and this keto-friendly version gets a special kick from homemade Thai Curry Paste. As with my Chicken Mulligatawny Soup, you can use raw shrimp in place of the chicken, if you like: just add them in the last 2 to 3 minutes of cooking.
2 tablespoons (30 g/1.1 oz) virgin coconut oil or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion, diced
2 cloves garlic, minced
1.3 pounds (600 g) skinless chicken thighs, sliced
1/2 cup (120 g/4.2 oz) Thai Curry Paste
3 cups (720 ml) chicken stock or vegetable stock
2 cups (480 ml) coconut milk
2 cups (100 g/3.5 oz) wild Asian mushrooms such as shiitake, sliced
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) fresh lime juice
2 medium (400 g/14.1 oz) zucchini or daikon radish, spiralized (see here)
Salt and pepper
Fresh cilantro for garnish
In a large heavy-based saucepan greased with coconut oil, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and cook for a minute. Add the chicken and curry paste, and cook for about 3 minutes while stirring. Pour in the stock and coconut milk, and bring to a boil. Lower the heat and simmer, covered, for another 10 minutes.
Add the mushrooms and cook for 5 minutes. Add the fish sauce, lime juice, and zucchini noodles. Cook for 2 to 4 more minutes. Take off the heat, season to taste with the salt and pepper, and serve with fresh cilantro for garnish. To store, let it cool, and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months (without the zucchini noodles).
TIP: Swap chicken with raw shrimp and add them in the last 2 to 3 minutes of the cooking process.
NUTRITION FACTS PER SERVING (ABOUT 11/2 CUPS/360 ML):
Total carbs: 10.6 g / Fiber: 1.9 g / Net carbs: 8.7 g / Protein: 25.4 g / Fat: 28 g / Energy: 383 kcal
Macronutrient ratio: Calories from carbs (9%), protein (26%), fat (65%)