The Low Carb Jumpstart

Salmon laksa

Carbs: 14g

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.

If you like flavorful meals, you're going to love this! Katie Caldesi's Salmon laksa is a low carb version of this mouthwatering curry dish from Southeast Asia. A clever swap of cabbage for noodles brings down the carb count without sacrificing taste. Are you ready to wow your palate?


Main Course


  • 1 oz.
    fresh ginger
  • 2 cloves
  • 2
    red chili peppers
  • 1
    lemongrass stalk
     outer layer removed and roughly chopped
  • 1 tsp
  • 2 tsp
  • 1/3 cup


  • 1 tbsp
    coconut oil
  • 1
    small yellow onion
     finely sliced
  • 1
    red bell pepper
     thinly sliced
  • 1 ¾ cups
    coconut milk
  • 2 ¼ cups
    warm chicken stock
  • 2
    fresh or dried lime leaves
  • 1 ¼ lbs
     boneless fillets


  • 9 oz.
    green cabbage
  • 4
    large eggs
  • 1
     cut into wedges
  • 1 tbsp
    fresh cilantro
  • tamari soy sauce



  1. Heat a large saucepan or wok over medium-high heat and add coconut oil.

  2. Sauté onions until soft and translucent.

  3. Add red pepper and spice paste, and stir-fry until sizzling and fragrant.

  4. Pour in coconut milk, stock, and add lime leaves. Bring to a boil, then reduce the heat and simmer gently, uncovered for 5 minutes.

  5. Add the salmon and simmer for about 5 minutes or until the fish is cooked.


  1. Carefully add the eggs to boiling water and boil for 7 minutes (if you like the yolks slightly runny). Remove the eggs from the water and cool them off in ice cold water. When cool enough to handle, peel, and halve, the eggs.

  2. Divide the cabbage between four deep bowls and ladle the broth into the bowls.

  3. Top each bowl with two egg halves, cilantro, a lime wedge, and a few shakes of tamari before serving.


This is one of those meals that tastes even better the next day, making it perfect for leftovers.

Feel free to substitute shrimp, shredded chicken, or tofu for the salmon.

Double the spice paste and freeze half to help you get this on the table even faster next time!

You can substitute the lemongrass with the zest of one lime for four servings.

You could also use fresh turmeric - about 1/4 oz (7 g) for four servings.


Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".