Zucchini Laksa

Zucchini Noodle Laksa-2

Zucchini Laksa

Laksa is the most delicious noodle soup that hails from Malaysia. It’s fragrant, it’s rich, it’s spicy. Plus there are noodles to slurp! Since focusing on eating grain-free and low carb, however, laksa has been off the menu at our place. But not any longer!

I was so excited when I had the idea to use some zucchini ‘noodles’ instead of the usual wheat or rice based laska noodles. It’s really that good!

enough for: 2
takes: 20 minutes

2 medium zucchini
1 jar laksa paste
1 can coconut milk (400mL / 14oz)
chicken 2-4 thighs, diced.
basil small bunch

1. Using a spiralizer, turn your zucchini into medium thick noodles. Sprinkle noodles with a little sea salt and stand while you make the soup.

2. Bring laksa paste and coconut milk to a simmer in a medium saucepan. Add chicken and continue to simmer until chicken is just cooked through (no longer pink.) About 5 minutes.

3. Add zucchini noodles and bring back to a simmer.

4. Taste and season with salt or fish sauce (if you have it). Some people might like a pinch of sugar.

5. To serve divide soup between two deep bowls and top with basil leaves.

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Variations

no spiralizer – use a mandoline or vegetable peeler to slice zucchini into long ribbons then hand cut into medium ‘noodles’.

vegetarian / vegan – make sure your laksa paste is vegetarian and replace chicken with firm tofu chunks. Or use chunks of roast sweet potato instead. Cauliflower is also lovely – just simmer until florettes are tender.

carb lovers – add cooked hokkien, singapore or rice noodles with the zucchini noodles (or instead of the zucchini). Non purists could also use cooked spaghetti.

no laksa paste – use another thai curry paste like red or green curry or even an Indian curry paste. Just be careful to adjust the quantity to your liking (you probably won’t need a whole jar). The other option is to go for a coconut milk based soup so just skip the laksa paste and use a good squeeze of lime juice for some zing.

hot! – add finely sliced fresh red chilli.

no basil – you could skip it or replace with mint or coriander (cilantro) leaves.

more veg – add in chopped veg such as carrot, red capsicum (bell pepper), cauliflower and simmer until tender before adding the chicken. OR serve with a handful of rinsed bean sprouts.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

laksa paste / coconut milk – keep them in the pantry.

chicken – freeze it.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.

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{ 4 comments… read them below or add one }

Ashley Sigrist September 24, 2017

Great recipe and advice on substitutions, I have been travelling in Malaysia and loved this dish in Penang. I will definitely be trying this recipe when I get home to a proper kitchen. Thanks!!!

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jules September 27, 2017

Isn’t Malaysian food divine Ashley!
Enjoy the rest of your travels 🙂
Jx

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Ellie Armsby June 28, 2016

Made this this evening and it was so delicious! When I first looked at the recipe, I thought it would be a harder one to try or take a long time but it was super easy. I did the zucchini noodles with my mandoline and the rest was a snap. I did use red thai curry paste instead as I couldn’t find laksa paste. Will try to order some and try it with that too.

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jules June 30, 2016

Awesome Ellie!

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