Keto Laksa with Chicken and Prawns
Full of delicious Malaysian flavours, this sweet and spicy broth is packed full of protein and healthy fats.
Ingredients
- 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
To Serve
- 2 limes cut into wedges
- 4 zucchinis spiraled into noodles, optional
- Fresh coriander leaves optional
- Red chilli optional
- 1/4 bunch spring onion sliced
Instructions
- 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.
Nutrition
Calories: 433kcalCarbohydrates: 18gProtein: 32gFat: 27gSaturated Fat: 11gCholesterol: 224mgSodium: 1588mgPotassium: 948mgFiber: 4gSugar: 10gVitamin A: 4125IUVitamin C: 59.1mgCalcium: 167mgIron: 3.9mg
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