Laksa is the most delicious noodle soup that hails from Malaysia. It’s fragrant, it’s rich, it’s spicy. Plus there are noodles to slurp! Since focusing on eating grain-free and low carb, however, laksa has been off the menu at our place. But not any longer!
I was so excited when I had the idea to use some zucchini ‘noodles’ instead of the usual wheat or rice based laska noodles. It’s really that good!
enough for: 2
takes: 20 minutes
2 medium zucchini
1 jar laksa paste
1 can coconut milk (400mL / 14oz)
chicken 2-4 thighs, diced.
basil small bunch
1. Using a spiralizer, turn your zucchini into medium thick noodles. Sprinkle noodles with a little sea salt and stand while you make the soup.
2. Bring laksa paste and coconut milk to a simmer in a medium saucepan. Add chicken and continue to simmer until chicken is just cooked through (no longer pink.) About 5 minutes.
3. Add zucchini noodles and bring back to a simmer.
4. Taste and season with salt or fish sauce (if you have it). Some people might like a pinch of sugar.
5. To serve divide soup between two deep bowls and top with basil leaves.
no spiralizer – use a mandoline or vegetable peeler to slice zucchini into long ribbons then hand cut into medium ‘noodles’.
vegetarian / vegan – make sure your laksa paste is vegetarian and replace chicken with firm tofu chunks or tempeh. Or use chunks of roast sweet potato instead. Cauliflower is also lovely – just simmer until florettes are tender.
carb lovers – add cooked hokkien, singapore or rice noodles with the zucchini noodles (or instead of the zucchini). Non purists could also use cooked spaghetti.
more substantial (low carb) – add some cashews or peanuts.
no laksa paste – use another thai curry paste like red or green curry or even an Indian curry paste. Just be careful to adjust the quantity to your liking (you probably won’t need a whole jar). The other option is to go for a coconut milk based soup so just skip the laksa paste and use a good squeeze of lime juice for some zing.
no basil – you could skip it or replace with mint or coriander (cilantro) leaves.
more veg – add in chopped veg such as carrot, red capsicum (bell pepper), cauliflower and simmer until tender before adding the chicken. OR serve with a handful of rinsed bean sprouts.
Waste Avoidance Strategy
zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.
laksa paste / coconut milk – keep them in the pantry.
chicken – freeze it.
basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.