Low-Carb Vegetable Laksa with Shirataki Noodles

This healthy veggie laksa is one of my go-to low-carb meals that we have on a fairly frequent basis as it’s quick, delicious and adaptable depending on what you have on hand. You can mix up the veggies, as well at the protein — laksa is delicious with fresh prawns or shredded chicken.

A note on the laksa paste — look for a brand that does not have any added sugars or thickeners. If you can’t find one, use the same amount of red curry paste, or make your own (though it can be hard to find some of the ingredients, depending on where you live).

One serving will be enough as a main meal, half a serving as a starter. If you follow a strict keto diet, this veggie laksa may not be suitable for you. To make it more keto-friendly, you can stretch it to 6 servings by swapping the carrots for more zucchini and adding one more egg. This way you'll get to about 8 grams of carbs per serving.

Step-by-step

1. Cook the eggs by placing them in a saucepan and covering with cold water. Bring to a slow boil, remove from heat, cover and let sit for 8 minutes. Then add to an ice bath to cool. Prepare the ingredients.

   

2. To make the laksa, add curry paste to a large skillet over medium heat. Heat while stirring for about 10 seconds.

3. Add the chopped mushrooms, zucchini and carrots, and fry for two minutes, stirring frequently.

   

4. Add the coconut cream and stock, bring to the boil, lower heat and simmer for 5 minutes.

5. Meanwhile, prepare the noodles according to the packet directions. For best results, prepare the shirataki noodles by following these instructions (you can skip the pan-roasting and simply rinse and boil them).

   

6. After the laksa has been simmering for 5 minutes, add the noodles and snow peas, and chopped white parts of the spring onion. Cook for a further two minutes, and then remove from heat.

   

7. Peel the eggs, and cut them in half. Divide soup across four bowls, and serve topped with half an egg, coriander, the green spring onion slices and a wedge of lime.

   

8. Best served straight away, but can be refrigerated and reheated for up to three days.

   

Recipe

Low-Carb Vegetable Laksa with Shirataki Noodles

★★★★★4.6 (108 ratings)

This healthy veggie laksa is packed full of flavor. A quick and easy dairy-free vegetarian curry that is ...

Hands on

30m

Overall

40m

Servings

4

12 g

Net carbs

8.6 g

Protein

29.4 g

Fat

341

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 2 large eggs
• ¹/₃ cup laksa paste or Homemade Curry Paste (80 g/ 2.8 oz)
• 6 medium white mushrooms, sliced (108 g/ 3.8 oz)
• 1 small carrot, thinly sliced (65 g/ 2.3 oz)
• 1 small zucchini, sliced (150 g/ 5.3 oz)
• ³/₄ cup coconut cream (180 g/ 6.4 oz)
• 4 cups vegetable stock (about 1 L)
• 10 snow peas or 15 sugar snap peas (70 g/ 2.5 oz)
• 2 cups Shirataki noodles, drained (400 g/ 14.1 oz)
• 1 medium spring onion, sliced (15 g/ 0.5 oz)
• 1 cup loosely packed cilantro
• 1 lime, cut into wedges to serve

Instructions

1. Cook the eggs by placing them in a saucepan and covering with cold water. Bring to a slow boil, remove from heat, cover and let sit for 8 minutes. Then add to an ice bath to cool. Prepare the ingredients.

2. To make the laksa, add curry paste to a large skillet over medium heat. Heat while stirring for about 10 seconds.

3. Add the chopped mushrooms, zucchini and carrots, and fry for two minutes, stirring frequently.

4. Add the coconut cream and stock, bring to the boil, lower heat and simmer for 5 minutes.

5. Meanwhile, prepare the noodles according to the packet directions. For best results, prepare the shirataki noodles by following these instructions (you can skip the pan-roasting and simply rinse and boil them).

6. After the laksa has been simmering for 5 minutes, add the noodles and snow peas, and chopped white parts of the spring onion. Cook for a further two minutes, and then remove from heat.

7. Peel the eggs, and cut them in half. Divide soup across four bowls, and serve topped with half an egg, coriander, the green spring onion slices and a wedge of lime.

8. Best served straight away, but can be refrigerated and reheated for up to three days.

Nutrition per serving

Carbs 14%Protein 10%Fat 76% of calories

Net carbs

12 g

Total carbs

17.2 g

Fiber

5.2 g

Sugars

4 g

Protein

8.6 g

Fat

29.4 g

Saturated fat

21.4 g

Calories

341 kcal

Sodium

597 mg · 26% RDA

Magnesium

59 mg · 14.7% RDA

Potassium

908 mg · 45.4% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Thai Curry Paste, homemade (KetoDiet blog)	2.8 g	0.6 g	0.1 g	16
Mushrooms (white), fresh	0.6 g	0.8 g	0.1 g	6
Carrot, fresh	1.1 g	0.2 g	0 g	7
Zucchini (summer squash, courgette)	0.8 g	0.5 g	0.1 g	6
Coconut cream, creamed coconut milk (organic, unsweetened)	2 g	1.6 g	15.6 g	149
Vegetable stock	1.4 g	1.2 g	10.8 g	108
Peas, sugar snap, fresh	0.9 g	0.5 g	0 g	7
Shirataki noodles, konjac noodles	1.5 g	0 g	0.2 g	4
Spring onion, scallion, green onion, fresh	0.2 g	0.1 g	0 g	1
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Lime juice, fresh	0.5 g	0 g	0 g	2
Total	12 g	8.6 g	29.4 g	341

• Gluten free
• Dairy free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian