This tasty keto chicken laksa is a delicious low-carb Malaysian noodle soup made with coconut cream, aromatic herbs, and spices. The difference between our keto laksa and regular laksa is shirataki noodles and natural sweeteners in place of sugar and high-carb noodles, making it healthy and nutritious.
Blend into the thick paste. Add a little water if you are having issues blending.
Store the paste in a jar in the fridge, or freeze in ice cube trays.
Keto Chicken Laksa
Place a nonstick saucepan over high heat. Add the coconut oil and the chicken and brown.
8 ounces chicken thigh, 1 tbsp coconut oil
Remove the chicken from the saucepan and set it aside.
Add the Low Carb Laksa Paste to the saucepan and saute for 3-5 minutes.
4 tbsp laksa paste by My Keto Kitchen
Add the chicken stock and bring to a simmer.
2 cups chicken stock
Add the chicken back in, followed by the coconut cream, lime juice, and fish sauce. Gently simmer until the chicken is cooked through.
1 cup coconut cream, 1 tbsp lime juice, 1 tbsp fish sauce
Season with salt and sweetener to taste.
2 pinches salt, 2 tsp erythritol
Prepare your noodles according to the packet directions and place them between 2 large bowls. Spoon over the laksa soup.
1 pkt shiritaki noodles
Top the bowls with bean sprouts, sliced chili, and fresh mint leaves.
1/2 cup bean sprouts, 1 whole red chili sliced, 1/2 cup fresh mint leaves
Enjoy immediately.
Notes
STORING LAKSA PASTE: Store laksa paste in the fridge for up to 1 week or portion out in ice cube trays and freeze for up to 3 months.STORING CHICKEN LAKSA: While we prefer to make laksa fresh, it can be frozen for up to three months or kept in the fridge for up to three days.