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?
COURSE
Main Course
Ingredients
- 1 oz. fresh gingerpeeled
- 2 cloves garlicpeeled
- 2 red chili peppers
- 1 lemongrass stalkouter layer removed and roughly chopped
- 1 tsp turmericdried
- 2 tsp salt
- 1/3 cup water
Broth
- 1 tbsp coconut oil
- 1 small yellow onionfinely sliced
- 1 red bell pepperthinly sliced
- 1 ¾ cups coconut milk
- 2 ¼ cups warm chicken stock
- 2 fresh or dried lime leaves(optional)
- 1 ¼ lbs salmonboneless fillets
Laksa
- 9 oz. green cabbageshredded
- 4 large eggs
- 1 limecut into wedges
- 1 tbsp fresh cilantro
- tamari soy sauce(optional)
Instructions
Broth
Heat a large saucepan or wok over medium-high heat and add coconut oil.
Sauté onions until soft and translucent.
Add red pepper and spice paste, and stir-fry until sizzling and fragrant.
Pour in coconut milk, stock, and add lime leaves. Bring to a boil, then reduce the heat and simmer gently, uncovered for 5 minutes.
Add the salmon and simmer for about 5 minutes or until the fish is cooked.
Laksa
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.
Divide the cabbage between four deep bowls and ladle the broth into the bowls.
Top each bowl with two egg halves, cilantro, a lime wedge, and a few shakes of tamari before serving.
Notes
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".
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