“Keto Laksa Lemak with Zucchini Noodles – Creamy, Savory Malaysian Delight!”
Indulge in a flavorful and satisfying meal with our easy-to-make Keto Laksa Lemak recipe featuring zucchini noodles, coconut milk, and a medley of spices. This Malaysian dish is perfect for those on a low-carb or Keto diet, delivering rich aromas, unforgettable flavors, and an elegant presentation. Find the best storage practices, shelf life, plating tips, and more in this comprehensive guide to making restaurant-quality Laksa Lemak at home.
Allergens
None
Ingredients
- 4 medium zucchinis
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 lb boneless, skinless chicken thighs
- 3 tbsp curry paste (store
- bought or homemade)
- 2 oz fresh spinach
- 1/4 cup cilantro leaves for garnish
- Salt and pepper to taste
Instructions
- Slice the zucchinis into thin noodle strips using a spiralizer or julienne slicer. Set aside.
- In a large pot, combine coconut milk, chicken broth, and curry paste. Bring to a simmer over medium heat.
- Add chicken thighs to the pot and cook for 15 minutes, or until fully cooked and no longer pink.
- Remove the chicken from the pot and shred using two forks. Return shredded chicken to the pot and stir to combine.
- Add zucchini noodles to the pot and cook for 3 4 minutes, or until tender but still firm.
- Stir in fresh spinach and let it wilt.
- Season with salt and pepper to taste.
- Ladle the Laksa Lemak over a bed of zucchini noodles, garnish with cilantro leaves, and serve immediately.
Chef’s Insight
To enhance the aroma, add a pinch of ground cardamom to the curry paste. - Customize the spice level by adjusting the amount of curry paste used.
Notes
Feel free to add your favorite vegetables or proteins to the dish. - Serve with a side of fresh fruit salad for a complete and balanced meal.