This spicy laksa is a complete meal in a bowl.
Ingredients
- 1 x 400ml can lite coconut milk (A Taste of Thai brand)
- 80g (1/4 cup) laksa paste (Asia at Home brand)
- 500ml (2 cups) cold water
- 60ml (1/4 cup) fresh lime juice
- 1 tablespoon fish sauce
- 2 kaffir lime leaves, veins removed, finely shredded
- 125g rice vermicelli noodles
- 300g boneless firm white fish fillets (such as flake), cut into 2cm pieces
- Pinch of salt
- 100g bean sprouts
- 1/4 cup firmly packed fresh coriander leaves
- 1 small fresh red chilli, deseeded, thinly sliced
Method
- Step 1Combine the coconut milk and laksa paste in a large saucepan and bring to a simmer over medium heat. Simmer, covered, stirring occasionally, for 5 minutes. Add the water, lime juice, fish sauce and lime leaves and simmer, covered, for a further 5 minutes.
- Step 2Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tender. Drain and divide among serving bowls.
- Step 3Add the fish to the coconut-milk mixture and cook for a further 1 minute or until fish is just cooked through. Taste and season with salt.
- Step 4Divide bean sprouts among serving bowls. Ladle over the hot soup and sprinkle with coriander and chilli. Serve immediately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1157 kj
Energy
10g
Fat Total
7g
Saturated Fat
2g
Fibre
15g
Protein
40mg
Cholesterol
949.07mg
Sodium
2g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jan Purser
- Image credit: Steve Brown
- Publication: Australian Good Taste
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