Low-Carb Vegetable Laksa with Shirataki Noodles

Low-Carb Vegetable Laksa with Shirataki Noodles

This healthy veggie laksa is one of my go-to low-carb meals that we have on a fairly frequent basis as it’s quick, delicious and adaptable depending on what you have on hand. You can mix up the veggies, as well at the protein — laksa is delicious with fresh prawns or shredded chicken.

A note on the laksa paste — look for a brand that does not have any added sugars or thickeners. If you can’t find one, use the same amount of red curry paste, or make your own (though it can be hard to find some of the ingredients, depending on where you live).

One serving will be enough as a main meal, half a serving as a starter. If you follow a strict keto diet, this veggie laksa may not be suitable for you. To make it more keto-friendly, you can stretch it to 6 servings by swapping the carrots for more zucchini and adding one more egg. This way you'll get to about 8 grams of carbs per serving.

Preparation time

Hands-on:    30 minutes
Overall:     40 minutes

Nutritional values (per serving)

Total Carbs	17.2	grams
Fiber	5.2	grams
Net Carbs	12	grams
Protein	8.6	grams
Fat	29.4	grams
of which Saturated	21.4	grams
Energy	341	kcal
Magnesium	59	mg (15% RDA)
Potassium	908	mg (45% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (10%), fat (76%)

Ingredients (makes 4 servings)

• 2 large eggs
• 1/3 cup laksa paste or Homemade Curry Paste (80 g/ 2.8 oz)
• 6 medium white mushrooms, sliced (108 g/ 3.8 oz)
• 1 small carrot, thinly sliced (65 g/ 2.3 oz)
• 1 small zucchini, sliced (150 g/ 5.3 oz)
• 3/4 cup coconut cream (180 g/ 6.4 oz)
• 4 cups vegetable stock (about 1 L)
• 10 snow peas or 15 sugar snap peas (70 g/ 2.5 oz)
• 2 cups Shirataki noodles, drained (400 g/ 14.1 oz)
• 1 medium spring onion, sliced (15 g/ 0.5 oz)
• 1 cup loosely packed cilantro
• 1 lime, cut into wedges to serve

Instructions

1. Cook the eggs by placing them in a saucepan and covering with cold water. Bring to a slow boil, remove from heat, cover and let sit for 8 minutes. Then add to an ice bath to cool.
   
   
2. To make the laksa, add curry paste to a large skillet over medium heat, and heat, stirring, about 10 seconds.
   
3. Add the chopped mushrooms, zucchini and carrots, and fry for two minutes, stirring frequently.
   
   
4. Add the coconut cream and stock, bring to the boil, lower heat and simmer for 5 minutes.
   
5. Meanwhile, prepare the noodles according to the packet directions.
   
6. After the laksa has been simmering for 5 minutes, add the noodles and snow peas, and chopped white parts of the spring onion and cook for a further two minutes. Remove from heat.
   
7. Peel the eggs, and cut them in half. Divide soup across four bowls, and serve topped with half an egg, coriander, the green spring onion slices and a wedge of lime.
   
   
8. Best served straight away, but can be refrigerated and reheated for up to three days.
   
   

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