Shrimp laksa with shirataki noodles
Laksa is normally a bowl of rice noodles in coconut, so the noodles were always the problem rather than the broth. Shirataki solve it without changing anything else.
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Ingredients
For the whole dish · serves 2
- Raw shrimp11 oz
- Coconut milk7 fl oz
- Shirataki noodles14 oz
- Laksa paste1½ oz
- Neutral oil2 tsp
- Limeone, halved
- Bean sproutsa small handful
- Fresh cilantroa handful
- Fish saucea splash
Served with
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+5g net · 82 kcal · 10 min · together 12g net, 462 kcal
Method
6 steps · 30 minutes
- Rinse the shirataki for a full minute and then dry-fry them until they squeak. Skipped, they smell of the package and no amount of laksa paste covers it.
- Check the laksa paste for sugar, which most jarred ones have and a few have in quantity.
- Fry the paste in the oil until it darkens and smells cooked rather than raw, about 3 minutes.
- Add the coconut milk and bring it just below a simmer. Coconut milk at a rolling boil splits into oil and grit.
- Shrimp in for 3 minutes only, counted from when they turn opaque at the edges.
- Noodles into the bowls first and the broth over them, then bean sprouts, cilantro and lime at the table so they stay raw.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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