Keto laksa with homemade Thai curry paste is a tangy, spicy bowl of Malaysian and Singaporean comfort, reimagined without the noodles. Chicken, wild mushrooms, and full-fat coconut milk simmer with vibrant curry paste, fish sauce, and lime. Spiralized zucchini goes in at the end for that classic laksa slurp.
Dive into a bowl of pure comfort with this Keto Laksa! This tangy, spicy soup, a gem from Malaysian and Singaporean cuisine, is reimagined for a low-carb lifestyle. The secret to its incredible depth of flavor? A vibrant, homemade Thai Curry Paste that elevates it from simply good to absolutely unforgettable. Much like my popular Chicken Mulligatawny Soup, this recipe is wonderfully versatile. Feel free to swap the chicken for succulent shrimp for a delightful seafood twist. Get ready to transport your taste buds to Southeast Asia, one spoonful at a time!
Ingredients
• 2 tablespoons / 30 g (1.06 oz) virgin coconut oil or other healthy cooking fat
• 1 small / 70 g (2.47 oz) yellow onion, diced
• 2 cloves garlic, minced
• 1.3 pounds / 600 g (21.2 oz) 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 full-fat coconut milk
• 2 cups / 100 g (3.5 oz) wild Asian mushrooms such as shiitake, sliced
• 2 tablespoons / 30 ml (1 fl oz) fish sauce
• 2 tablespoons / 30 ml (1 fl oz) fresh lime juice
• 2 medium / 400 g (14.1 oz) zucchini or daikon radish, spiralized
• Salt and pepper, to taste
• Fresh cilantro, for garnish
Instructions
1. Heat the coconut oil in a large, heavy-based saucepan over medium-high heat. Add the diced onion and cook for 5 to 8 minutes, until lightly browned.
2. Stir in the minced garlic and cook for one minute until fragrant. Add the sliced chicken and Thai Curry Paste, stirring to coat the chicken. Cook for about 3 minutes.
3. Pour in the chicken stock and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.
4. Add the sliced mushrooms to the pot and continue to simmer for another 5 minutes.
5. Stir in the fish sauce, fresh lime juice, and spiralized zucchini noodles. Cook for 2 to 4 minutes, just until the noodles are tender-crisp.
6. Remove the saucepan from the heat. Season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.
Nutritional Information
• Per serving (approx. 1 1/2 cups / 360 ml): Calories: 383 kcal, Fat: 28 g (0.99 oz), Protein: 25.4 g (0.9 oz), Total Carbs: 10.6 g (0.37 oz), Fiber: 1.9 g (0.07 oz), Net Carbs: 8.7 g. (0.31 oz) Macronutrient Ratio: 65% Fat, 26% Protein, 9% Carbs.
Pro Tips
• For a seafood variation, swap the chicken with raw shrimp. Add them during the last 2 to 3 minutes of cooking to prevent them from overcooking.
• To store, let the soup cool completely and refrigerate in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months, but omit the zucchini noodles as they don’t freeze well.
• For the creamiest soup, use full-fat, unsweetened coconut milk from a can. Shake the can well before opening to combine the cream and water.
• Don’t overcook the zucchini noodles! Cook them for just 2-4 minutes so they remain tender-crisp and don’t become mushy.
• Customize your toppings! Add a squeeze of fresh lime, bean sprouts, a hard-boiled egg, or a drizzle of chili oil for extra flavor and texture.
FAQ
Q: How many net carbs are in this Keto Laksa
A: Each serving of this Keto Laksa contains 8.7 grams (0.31 oz) of net carbs, making it a great option for a low-carb lifestyle.
Q: Can I use shrimp instead of chicken in this recipe
A: Yes, this recipe is very versatile. You can easily swap the chicken for raw shrimp. Just add them during the last 2 to 3 minutes of cooking so they don’t overcook.
Q: What kind of noodles are used to keep this laksa low-carb
A: This recipe uses spiralized zucchini or daikon radish as a healthy, low-carb substitute for traditional noodles. Be sure to cook them for only 2-4 minutes to keep them tender-crisp.
Q: How should I store leftover laksa
A: You can refrigerate leftover laksa in an airtight container for up to 4 days. If you plan to freeze it, it’s best to do so without the zucchini noodles, as they don’t freeze well.
Pro Tips
- Cook the spiralized zucchini for just 2-4 minutes so the noodles stay tender-crisp; any longer and they turn mushy in the hot broth.
- Shake the can of coconut milk well before opening to combine the cream and water, and always use full-fat, unsweetened coconut milk for the creamiest broth.
- For a seafood laksa, swap the chicken for raw shrimp and add them during the last 2-3 minutes of cooking so they stay tender.
- Use the homemade Thai curry paste for the freshest flavor — about 1/2 cup coats the chicken properly before the stock and coconut milk go in.
- When freezing portions, leave the zucchini noodles out; they do not freeze well. Freeze the broth with the chicken and mushrooms for up to 3 months and add fresh noodles when reheating.
Frequently Asked Questions
How long does leftover laksa keep?
Refrigerate it in an airtight container for up to 4 days once cooled. Reheat gently and add the zucchini noodles fresh if you want them at their best.
Can I freeze this laksa?
Yes, for up to 3 months, but omit the zucchini noodles since they freeze poorly. Add freshly spiralized zucchini when you reheat the broth.
What can I use instead of zucchini noodles?
Spiralized daikon radish works as a low-carb swap and holds up a little better in the hot broth. Keep the same 2 medium pieces and the same quick simmer.
Is this laksa keto-friendly?
Yes — about 10.6 g carbs per serving with 25.4 g protein and 28 g fat. Skipping the rice noodles and using zucchini instead is what keeps it low-carb.
Recipe card below.
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Keto Laksa with Homemade Thai Curry Paste
Ingredients
Method
- Heat the coconut oil in a large, heavy-based saucepan over medium-high heat.
- Add the diced onion and cook for 5 to 8 minutes, until lightly browned.
- Stir in the minced garlic and cook for one minute until fragrant.
- Add the sliced chicken and Thai Curry Paste, stirring to coat the chicken.
- Cook for about 3 minutes.
- Pour in the chicken stock and coconut milk.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.
- Add the sliced mushrooms to the pot and continue to simmer for another 5 minutes.
- Stir in the fish sauce, fresh lime juice, and spiralized zucchini noodles.
- Cook for 2 to 4 minutes, just until the noodles are tender-crisp.
- Remove the saucepan from the heat.
- Season to taste with salt and pepper.
- Serve hot, garnished with fresh cilantro.
- Don't overcook the zucchini noodles!
- Cook them for just 2-4 minutes so they remain tender-crisp and don't become mushy.
Nutrition
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