close
Advertisement
Shop Now
Magazine
 

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

Ingredients

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

Preparation

  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
Source:

Low Fat No Fat Asian Cooking

is out now. It’s the tastiest way to help you lose weight, improve your health and feel more energetic. Available from Reader’s Digest.

Find out more...

More Recipes

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Advertisement