Keto-Friendly Malaysian Crab Laksa: A Delightful Fusion of Flavors and Textures

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g crabmeat (canned or fresh)
• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon ground cumin
• 2 cups unsweetened coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 cups shirataki noodles (keto
• friendly)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup bean sprouts
• 1 bird's eye chili, sliced (optional)
• Salt and pepper to taste

Instructions

1. In a large pan or wok, heat the coconut oil over medium heat. Add the sliced onion and cook until translucent and slightly golden.
2. Add the minced garlic and cook for 30 seconds, until fragrant.
3. Stir in the turmeric, coriander, and cumin powders, cooking for another minute to release their flavors.
4. Pour in the coconut milk, chicken or vegetable broth, fish sauce, and lime juice, stirring well to combine. Bring the mixture to a gentle simmer.
5. Add the shirataki noodles to the simmering liquid, cover, and cook for 2 3 minutes, until they are heated through.
6. Gently fold in the crabmeat and cook for an additional 2 minutes, until the crab is warmed through and cooked. Season with salt and pepper to taste.
7. Ladle the keto friendly crab laksa into bowls, garnishing each serving with fresh cilantro, bean sprouts, and bird's eye chili (if using).

Chef’s Insight

To enhance the mouthfeel, consider adding some coconut cream to the broth for added richness.

Notes

Bean sprouts may be replaced with cabbage or bok choy for added nutrition and a crunchier texture.