Low-fat laksa

This spicy noodle soup is popular in Malaysia, Singapore and the Philippines. It is a hearty soup that makes a substantial main meal and can easily be varied to suit your preference. Try chicken or fried tofu instead of the salmon.

Low fat Laksa
Low Fat No Fat Asian Cooking
Low fat Laksa


250 g (8 oz) dried cellophane noodles (Chinese vermicelli)
¼ cup (70 g) laksa paste
4 cups (1 litre) salt-reduced chicken stock
1 cup (250 ml) low-fat coconut milk
1 stem lemongrass, white part only, bruised
500 g (8 oz) skinless salmon fillets, cut into small chunks
500 g (8 oz) bok choy, coarsely chopped
1 tablespoon fresh lime juice
3 cups (270 g) bean sprouts, trimmed
½ cup (15 g) fresh coriander (cilantro) leaves
​lime wedges, to serve


  1. Cook the noodles in a saucepan of boiling water for 3 minutes, or until tender.
  2. Drain well and set aside.
  3. Put the laksa paste, stock, coconut milk and lemongrass into a large saucepan and bring to the boil, stirring to combine.
  4. Reduce the heat to medium-low and simmer for 10 minutes.
  5. Add the salmon and simmer for 2–3 minutes, or until the salmon flakes easily when tested with a fork.
  6. Add the bok choy and lime juice and cook for a further 2 minutes, or until the bok choy has wilted.
  7. Divide the noodles and bean sprouts among serving bowls and pour over the soup.
  8. Sprinkle over the coriander and serve immediately with the lime wedges on the side for squeezing over.
Each serving provides 2360 kJ, 564 kcal, 39 g protein, 20 g fat (10 g saturated fat), 56 g carbohydrate (7 g sugars), 3 g fibre, 717 mg sodium.

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes

Low Fat No Fat Asian Cooking

Low Fat No Fat Asian Cooking

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