Laksa
Moderate nutritional value
Spicy coconut curry noodle soup from Malaysia and Singapore.
Curry laksa is a Malaysian and Singaporean noodle soup: rice noodles in a spicy broth of laksa paste, coconut milk and chicken stock, topped with chicken, shrimp, tofu puffs, bean sprouts and boiled egg. A large bowl is filling and high in protein, but the coconut milk makes it high in calories and saturated fat. Leaving some of the broth in the bowl cuts both.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5.4g | 9.6% |
| Fat | 5.8g | 8.3% |
| Carbs | 6.7g | 2.2% |
| Simple Sugars | 2.34g | Estimate |
| Complex Carbs | 4.36g | Estimate |
| Water | 81g | 3.2% |
| Calories | 98 | 4.4% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 3.23 | g | 16.2% |
| Monounsaturated | 0.94 | g | 3.8% |
| Polyunsaturated | 1.14 | g | 8.8% |
| Omega-3 | 0.342 | g | Estimate |
| EPA | 3 | mg | 0.3% |
| DHA | 4 | mg | 0.4% |
| Omega-6 | 0.798 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.33 | mg |
| Vitamin E | 0.3 | mg |
| Selenium | 8.18 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 11.8 | mcg | 1.3% |
| vitamin B1 | 0.032 | mg | 2.7% |
| vitamin B2 | 0.066 | mg | 5.1% |
| vitamin B3 | 0.793 | mg | 5.0% |
| vitamin B6 | 0.061 | mg | 3.6% |
| vitamin B9 | 8.17 | mcg | 2.0% |
| vitamin B12 | 0.168 | mcg | 7.0% |
| vitamin C | 1.33 | mg | 1.5% |
| vitamin D | 0.089 (4 IU) | mcg | 0.6% |
| vitamin E | 0.299 | mg | 2.0% |
| vitamin K | 5.37 | mcg | 4.5% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 23.2 | mg | 2.3% |
| iron | 0.935 | mg | 5.2% |
| magnesium | 16.3 | mg | 4.1% |
| phosphorus | 75 | mg | 10.7% |
| potassium | 110 | mg | 4.2% |
| sodium | 299 | mg | 13.0% |
| zinc | 0.522 | mg | 4.7% |
| copper | 0.1 | mg | 11.1% |
| manganese | 0.23 | mg | 10.0% |
| selenium | 8.18 | mcg | 14.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 127 | mg | 18.1% | 129% |
| Isoleucine | 224 | mg | 16.0% | 122% |
| Leucine | 395 | mg | 14.5% | 106% |
| Lysine | 387 | mg | 18.4% | 131% |
| Methionine | 190 | mg | 18.1% | 135% |
| Phenylalanine | 393 | mg | 22.5% | 156% |
| Threonine | 205 | mg | 19.5% | 134% |
| Tryptophan | 57 | mg | 20.4% | 141% |
| Valine limiting | 244 | mg | 13.4% | 99% |
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Allergens
Recipe
See full recipeIngredients
- Laksa paste 80 g
- Vegetable oil 1 tbsp
- Chicken broth 1 L
- Coconut milk 400 ml
- Boneless chicken thighs, sliced 250 g
- Raw shrimp, peeled 200 g
- Tofu puffs 60 g
- Dried rice vermicelli 160 g
- Bean sprouts 100 g
- Eggs, hard-boiled 2
- Sugar 2 tsp
- Salt 1 tsp
- Fresh cilantro or Vietnamese mint 15 g
- Lime wedges to serve
Instructions
- 1
Heat the oil in a large pot and fry the laksa paste over medium heat for 3 minutes, until fragrant.
- 2
Add the broth and bring to a boil, then add the chicken and simmer for 10 minutes.
- 3
Stir in the coconut milk, sugar and salt and bring back to a gentle simmer.
- 4
Add the shrimp and halved tofu puffs and cook for 3 minutes, until the shrimp turn pink.
- 5
Meanwhile, cook the rice vermicelli according to the packet and drain, and blanch the bean sprouts for 1 minute.
- 6
Divide the noodles and bean sprouts among 4 large bowls and ladle over the soup with the chicken, shrimp and tofu.
- 7
Top with the halved eggs and herbs and serve with lime wedges.