Keto-Friendly Malaysian Laksa with Zucchini Noodles

Allergens

Shrimp (Seafood)

Ingredients

• 12 oz zucchini noodles
• 1 lb shrimp, peeled and deveined
• 3 cups chicken broth
• 1 cup coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 2 tsp coconut oil
• Fresh cilantro, for garnish
• Green onions, thinly sliced, for garnish
• Salt, to taste

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the red curry paste and cook for 1 2 minutes until fragrant.
2. Gradually add chicken broth and fish sauce, stirring constantly. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
3. Stir in coconut milk and lime juice. Simmer for another 5 minutes to allow flavors to meld together.
4. In a separate pan, cook shrimp over medium heat until pink and cooked through. Set aside.
5. Blanch zucchini noodles in boiling water for 1 2 minutes or until tender yet al dente. Drain and rinse under cold water to stop cooking process.
6. Divide the blanched zucchini noodles among serving bowls. Pour the curry sauce over the noodles, then top with cooked shrimp.
7. Garnish with fresh cilantro and green onions. Serve immediately and enjoy your keto friendly Malaysian Laksa!

Chef’s Insight

This recipe showcases the perfect blend of spicy, tangy, and savory flavors that Malaysian cuisine is known for while adhering to a keto diet.

Notes

Feel free to adjust the spice level of the curry sauce according to your preference.