PREP TIME: 5 minutes
COOK TIME: 25 minutes
Laksa is traditionally served with noodles, and you’re free to add spiral-sliced vegetables, kelp noodles, or konjac noodles to this recipe. I opted to use bean sprouts in place of noodles for a quick-and-easy solution, but anything goes here!
⅓ cup (70 g) coconut oil or ghee, or ⅓ cup (80 ml) avocado oil
¼ cup (40 g) diced white onions
4 stalks lemongrass, cut lengthwise to fit in the pan
1 fresh green chili pepper, diced
1 (2-in/5-cm) piece fresh ginger root, minced
4 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon finely ground sea salt
1 pound (455 g) boneless, skinless chicken thighs, sliced
1 (13½-oz/400-ml) can lite coconut milk
2 cups (475 ml) chicken bone broth
8 ounces (240 g) bean sprouts
4 lime wedges
8 fresh mint leaves
- Heat the oil in a large saucepan over medium heat. Add the onions, lemongrass, chili pepper, ginger, garlic, coriander, curry powder, cumin, and salt and sauté for 10 minutes, or until fragrant.
- Add the sliced chicken thighs, coconut milk, and broth. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, or until the chicken is cooked through.
- Before serving, remove and discard the pieces of lemongrass. Divide the laksa among 4 large soup bowls. Top each bowl with 2 ounces (60 g) of bean sprouts, then squeeze a lime wedge over each bowl and drop the wedges into the bowls. Garnish each bowl with 2 mint leaves and serve!
STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. The bean sprouts, mint leaves, and lime juice (but not the wedges) can be added to the soup before storing if you wish.
REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2½ minutes; or pour into a small saucepan, cover, and reheat over medium heat for 5 minutes.
THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.
make it COCONUT-FREE:
Do not use coconut oil. Replace the coconut milk with the milk of your choice. Macadamia nut milk is great in this dish; make your own using the recipe on here or purchase unsweetened macadamia nut milk from the store.
make it NIGHTSHADE-FREE:
Check the ingredients in the curry powder to ensure it is nightshade-free.
Per serving, made with coconut oil:
calories: 480 | calories from fat: 296 | total fat: 32.9 g | saturated fat: 22.6 g | cholesterol: 101 mg
sodium: 745 mg | carbs: 8.9 g | dietary fiber: 0.6 g | net carbs: 8.3 g | sugars: 0.7 g | protein: 37.3 g
FAT : 62%
CARBS : 7%
PROTEIN : 31%