Malaysian Keto Laksa Noodle Bowl with Spicy Coconut Broth and Grilled Prawns

Allergens

Shellfish (Prawns)

Ingredients

• 2 servings keto egg noodles (shirataki or konjac)
• 1 cup coconut milk
• 1 can chicken broth (low
• carb)
• 1/2 cup red curry paste (homemade or store
• bought, sugar
• free)
• 1 lb large prawns, peeled and deveined
• 1 medium zucchini, spiralized
• 2 cups spinach
• 1 tbsp fish sauce (low
• sodium)
• 1 tbsp coconut oil
• 1/2 cup bean sprouts
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the red curry paste and cook for 2 3 minutes until fragrant.
2. Stir in the chicken broth and coconut milk, then bring the mixture to a simmer. Cook for 5 7 minutes, allowing the flavors to meld together.
3. Season the prawns with salt and pepper, then grill or pan fry them until cooked through. Set aside.
4. In another pot, cook the keto egg noodles according to package instructions. Drain and rinse with cold water to remove excess liquid.
5. To assemble the dish, divide the cooked noodles between two serving bowls. Add the spiralized zucchini and spinach.
6. Ladle the spicy coconut broth over the noodles and vegetables. Top with grilled prawns and bean sprouts.
7. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

To enhance the aroma, add a pinch of turmeric to the red curry paste.

Notes

For an authentic Malaysian experience, serve the Laksa Noodle Bowl with a side of steamed rice.