WOW this Keto Laksa with Chicken and Prawns dish has a lot of flavour. Sometimes while eating Keto, I get a bit tired of eating the same things over and over, so I start brainstorming. I love big flavours (if you haven’t figured that out yet) and this Keto Laksa fits the bill perfectly.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Laksa with Chicken and Prawns Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Laksa with Chicken and Prawns?
Ingredients for Keto Laksa with Chicken and Prawns
You will need:
- Chicken thigh
- Coconut oil
- Laksa paste
- Coconut cream
- Bean sprouts
- Chicken stock
- Fish sauce
- Coriander leaves
- Red chilli
- Spring onion
This Keto Laksa is best served with all the fixings on the side – extra chilli, lime, spring onion and zucchini noodles make it extra exciting and enticing, but it is just as delicious on its own or with some shirataki noodles.
Substitutions and Ingredient tips
This Keto Laksa uses a few slightly higher carb ingredients that you could most certainly omit, but I do prefer to try and get a more authentic dish.
Using chicken and prawns ups the protein content, and chicken thigh instead of breast gives you juicy, succulent meat and extra fat over using a chicken breast.
I have noticed that it is almost impossible to get shelled, uncooked prawns lately unless they are marinated!
I asked at my local shop why this was, and apparently a while back there was a contamination issue with imported, shelled prawns, so lots of shops have stopped selling them.
Yikes! I think I would prefer to have to use the cooked prawns rather than risk some food poisoning.
In this case I used pre-cooked prawns, but if you can get your hand on fresh, uncooked prawns, definitely use those.
For this Keto Laksa, if you are using uncooked prawns, I’d suggest dropping them into the sauce in the final 3 – 4 minutes so they are just cooked when serving.
I use Ayam brand Laksa Paste which for half the jar had 12 grams of carbs, but worth every little carb.
I am sure you could get some really amazing ones from Asian grocers or of course make your own. As always, check the labels for carbs as plenty of Laksa pastes are loaded up with sugar and not so Keto friendly.
The total comes to 14 grams net carbs, but you could lower this by leaving out the spring onion, zucchini and bean shoots – I think they are worth it though.
One of the great things about intermittent fasting is eating one or two meals a day, so being able to have higher carb meals.
I’ll have a light lunch if I know I’m eating a meal like this for dinner, so I can enjoy it without worrying about going over my carb limit.
Keto Laksa is a perfect meal for your intermittent fasting days and something to look forward to all day.
Tips for making Keto Laksa with Chicken and Prawns
Here’s the step-by-step cooking instruction
- BROWN THE CHICKEN In a large, deep frying pan or wok, melt the coconut oil over medium-high heat. Add the diced chicken thigh and cook until sealed on all sides and just starting to brown. Set aside.
- ADD THE LAKSA PASTE In the same pan without cleaning, add the laksa paste and cook for 2 – 3 minutes until very fragrant.
- ADD REMAINING SAUCE INGREDIENTS Add the coconut cream, chicken stock, fish sauce, lime juice and stevia. Stir to combine thorough. Bring to the boil, stirring constantly. As it heats further, the laksa paste will continue to dissolve evenly.
- SIMMER Turn heat down to a simmer and return the chicken to the pan. Simmer for 10 – 12 minutes until the chicken is cooked through.
- ADD PRAWNS AND BEAN SHOOTS Add the prawns and bean shoots and stir through, coating in the sauce. Once heated through, serve immediately.
- SERVE Serve with zucchini noodles and lime wedges, and optionally coriander, chilli and spring onion.
Fridge: I recommend making this Keto Laksa with Chicken and Prawns fresh, but it can be stored in the fridge for up to 3 days.
Freezer: Laksa freezes pretty well, although the sauce can separate a bit upon reheating. Giving it a whisk once heated helps re-bind the sauce. Freeze up to 2 months.
This is a great dish to make in advance and freeze in individual portions, for those nights when you cannot be bothered cooking but want something rich, hearty and warming!
How many carbs in Keto Laksa with Chicken and Prawns
As you will see in the nutrition panel below, this Keto Rogan Josh – Lamb Indian Curry has 18 grams of carbs and 4 grams of fiber per serve. This equates to 14 grams net carbs.
SAVE KETO LAKSA WITH CHICKEN AND PRAWNS TO PINTEREST FOR LATER
Other Similar Recipes You Might Like
You can read more about my views on Intermittent Fasting on Keto here.
Easy Keto Chicken Ramen – Japanese Noodle Soup
Keto Mushroom Soup with Zucchini & Bacon
Keto Cauliflower Soup with Bacon
Keto Laksa with Chicken and Prawns
Full of delicious Malaysian flavours, this sweet and spicy broth is packed full of protein and healthy fats.
- 400 grams chicken thigh cubed
- 2 tablespoons coconut oil
- 92 grams laksa paste I use Ayam brand 185gram Laksa Paste
- 1 400ml coconut cream
- 200 grams prawns cooked, shelled
- 200 gram can of bean sprouts drained, or fresh
- 1/2 cup chicken stock
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 4 – 5 drops liquid sweetener such as stevia
- 2 limes cut into wedges
- 4 zucchinis spiraled into noodles, optional
- Fresh coriander leaves optional
- Red chilli optional
- 1/4 bunch spring onion sliced
In a large, deep frying pan or wok, melt the coconut oil over medium-high heat. Add the diced chicken thigh and cook until sealed on all sides and just starting to brown. Set aside.
In the same pan without cleaning, add the laksa paste and cook for 2 – 3 minutes until very fragrant.
Add the coconut cream, chicken stock, fish sauce, lime juice and stevia. Stir to combine thorough. Bring to the boil, stirring constantly. As it heats further, the laksa paste will continue to dissolve evenly.
Turn heat down to a simmer and return the chicken to the pan. Simmer for 10 – 12 minutes until the chicken is cooked through.
Add the prawns and bean shoots and stir through, coating in the sauce. Once heated through, serve immediately.
Serve with zucchini noodles and lime wedges, and optionally coriander, chilli and spring onion.
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I would like to try this but I’m confused with the breakdown of carbs. You said 1/2 can had 12 carbs but divided by 4 servings is only 3 carbs. Each of your servings is 18 carbs less 4 so 14 net carbs. Where do the rest of the 11 carbs come from? Assuming those carbs are also divided by 4.
That’s right that the Laksa paste divided by 4 serves comes to 3 carbs per serve.
The remaining carbs come from everything else in the recipe – bean sprouts, zucchini, coconut cream etc. Correct that the 14 grams net carbs is for 1 serve.
Hi I am wondering is this meant to be 400 ml of coconut cream or 1400 ml thanks
Hi Leah, it’s 1 x 400ml can 🙂
yum big hit with the family
I found it incredibly salty due to the low soup:paste ratio. I think adding a cup of water or more will really help!
Soup salt aside, everything came together really well and the recipe is quick and simple to follow. The zucchini noodles were wonderfully delicious! I think I’ll incorporate spiralised veggies into more meals.
Yum! This is delicious. I liked the saltiness of the soup, it had BIG flavour just how I like it. If you prefer a less salty dish you can reduce the amount of paste used.
Thanks for your review Joseph! Glad to hear you enjoyed the recipe 🙂