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Laksa Noodle Soup

Makes 4 servings


• 1 cup bean sprouts
• ½ cup fresh coriander leaves
• ¼ cup laksa curry paste
• 4 large eggs
• 3 cups fat-free chicken broth
• 10 oz. frozen shrimp, defrosted
• 2 tbsp lime juice
• ¼ cup reduced-fat coconut milk
• 10 oz. frozen scallops, defrosted
• 15 oz. firm tofu, drained, cut into small cubes
• 3 cups water
• 5 cups zucchini noodles (or wosun noodles)


1. Heat chicken broth and water in a large pot. Add zucchini noodles and cook for 2 minutes until slightly softened. Transfer the noodles into a serving bowl and set aside. Keep the chicken broth and water in the large pot over high heat.
2. Add the laksa curry paste, shrimp, scallops and tofu to the broth, and bring to a boil.
3. Reduce the heat, and crack the eggs into a small measuring cup. Slowly pour the eggs into the broth. Simmer for 4 minutes so that the egg whites are firm but the yolks are still runny; turn off heat.
4. In a serving bowl, place the bean sprouts on top of the zucchini noodles. Top with the shrimp, scallops, tofu and eggs.
5. Pour the broth on top, and stir in coconut milk and lime juice. Garnish with coriander. Serve hot.



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