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2 large shallots, peeled
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3 cloves garlic, peeled
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2 unsalted raw macadamia nuts, coarsely chopped
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2 teaspoons chopped galangal or fresh ginger
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1 (1–1½-inch) piece turmeric root, peeled or 1-1½ teaspoons ground turmeric
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1 teaspoon ground coriander
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½ teaspoon sea salt
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2 tablespoons neutral oil, such as sunflower or canola
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1 stalk lemongrass, trimmed, bruised and tied into a knot (see Tip)
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4 cups low-sodium chicken broth
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1 cup light coconut milk
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⅛ teaspoon salt
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2 (7-ounce) packages shirataki noodles, cut and cooked according to package directions
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1 cup fresh mung bean sprouts
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2 cups shredded cooked chicken breast
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2 hard-boiled eggs, quartered
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12 cherry or grape tomatoes, halved
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Fried shallots, Vietnamese coriander or basil leaves, sambal oelek and/or Persian lime quarters for garnish (optional)
Laksa Ayam with Shirataki Noodles
This laksa ayam is a delightful twist on traditional Southeast Asian laksa, offering a lower-carb but still deeply satisfying meal. The homemade spice paste is the heart of the dish, infusing the broth with rich, aromatic notes that perfectly complement the light and slightly chewy texture of shirataki noodles. You can garnish this dish with a variety of toppings to elevate the flavors and add layers of texture. Crispy fried shallots bring a delightful crunch, while Vietnamese coriander or basil leaves add a fresh, herbal note. A spoonful of sambal oelek introduces a spicy kick.
Nutrition Information
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