This Keto Laksa with Seafood is a delicious and comforting low-carb version of the traditional laksa soup. Packed with flavorful seafood and aromatic spices, it's perfect for a cozy dinner.
Ingredients: 200g shrimp, peeled and deveined. 200g squid, cleaned and sliced into rings. 200g mussels, cleaned. 200g fish fillets, cut into chunks. 2 tablespoons coconut oil. 1 can 400ml coconut milk. 3 cups chicken or seafood broth. 2 stalks lemongrass, bruised. 4 kaffir lime leaves. 2 tablespoons laksa paste. 1 tablespoon fish sauce. 1 tablespoon soy sauce or tamari. 1 teaspoon erythritol or low-carb sweetener of choice. Salt, to taste. 1 cup bean sprouts. 4 hard-boiled eggs, halved. Fresh cilantro leaves, for garnish. Lime wedges, for serving. Chili flakes or fresh chili, optional, for extra heat.
Instructions: In a large pot, heat coconut oil over medium heat. Add laksa paste and cook until fragrant, about 2 minutes. Pour in coconut milk and broth. Stir to combine. Add lemongrass, kaffir lime leaves, fish sauce, soy sauce, and erythritol. Season with salt to taste. Bring the broth to a simmer and let it cook for 10 minutes to allow the flavors to meld. Add shrimp, squid, mussels, and fish fillets. Cook for 3-5 minutes until seafood is cooked through. Once seafood is cooked, remove lemongrass stalks and kaffir lime leaves from the pot. Divide bean sprouts and hard-boiled eggs among serving bowls. Ladle the hot laksa broth over the bean sprouts and eggs. Garnish with fresh cilantro leaves and serve with lime wedges and chili flakes or fresh chili if desired.
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