SERVES 4

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

FOR SERVING:

8 ounces (240 g) bean sprouts

4 lime wedges

8 fresh mint leaves

1. 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.
2. 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.
3. 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%