Okay whilst out shopping yesterday Garry wanted to make a seafood laksa for dinner (we used white fish fillets and prawns). Having never made one before he bought the paste and pretty much followed their suggestions with the addition of Baby Bok Choy so lets call this a basic Laksa and we can fiddle with it from there. I have never had a laksa before and I enjoyed it very much so last night I looked around in google for different recipes and there seems to be quite a few variations to add to this so I will experiment with this sometime soon.
But off the top of my head some variations that I saw were lime wedges, coriander, Vietnamese mint leaves, peanuts (I was thinking toasted flaked almonds would be good!), tofu (bleh), fish sauce, extra chilli, cucumber, fried shallots plus additional curry spices.
Now this is extremely simple to make and the only thing needing decarbing was the noodles. Now granted I have not had a real laksa so can't compare but zuchinni noodles were fantastic in this!
Low Carb Seafood Laksa (basic)
1kg of seafood (we used white fish, chopped and prepared prawns)
1 400ml can coconut milk
1 serve of laksa paste
1 410g can of bean sprouts
800 ml water
1 baby bok choy, leaves seperated
2 TBL of butter or macadamia oil plus extra for zucchini
Hokkien noodles for the high carbers and zuchinni noodles (2 small zucchinis per person) for the smart ones
Cut zucchinis into noodle like strips, chuck in small fry pan and saute in butter/oil until soft, transfer to bowls.
Heat butter/oil in large saucepan, chuck in seafood and saute then add laksa paste and saute until fragrant, next add coconut cream, water and heat up. All you need here really is to cook the seafood so doesn't take long.
In the same pan you cooked the zucchini in, saute the bok choy and bean sprouts and prepare the noodles.
Next add noodles to bowls, then pour over the laksa and then add the sprouts and bok choy and that's it.