“Keto-Friendly Malaysian Laksa Seafood Soup: A Delectable Fusion of Flavors”

Allergens

Shrimp, Fish

Ingredients

• 1 cup coconut milk (use full
• fat coconut milk for keto)
• 2 cups chicken broth (low
• sodium, keto
• friendly)
• 1 tablespoon red curry paste (keto
• friendly)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound white fish fillets, cut into bite
• sized pieces
• 1/2 cup bamboo shoots, sliced
• 1/4 cup cilantro leaves, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. In a medium saucepan over medium heat, combine coconut milk, chicken broth, and red curry paste. Stir until well combined and let it simmer for 5 minutes to infuse flavors.
2. Add shrimp and white fish fillets into the saucepan. Cook for 6 8 minutes or until the seafood is cooked through and opaque.
3. Remove from heat and stir in bamboo shoots, cilantro leaves, and lime juice. Season with salt and pepper to taste.
4. Ladle the soup into bowls and serve immediately, garnishing with additional cilantro if desired.

Chef’s Insight

The combination of spicy chili paste and creamy coconut milk creates a rich sauce that perfectly complements the fresh seafood in this dish.

Notes

Be sure to use full-fat coconut milk for the keto diet.