Salmon laksa

Salmon laksa

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?

Salmon laksa

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?
USMetric
4 servingservings

Ingredients

Spice paste
  • 1 oz. (423 tbsp) 28 g (70 ml) fresh ginger, peeled
  • 2 2 garlic clove, peeledgarlic cloves, peeled
  • 2 2 red chili pepperred chili peppers
  • 1 1 lemongrass stalk, outer layer removed and roughly chopped
  • 1 tsp 1 tsp turmeric, dried
  • 2 tsp 2 tsp salt
  • 13 cup 80 ml water
Broth
  • 1 tbsp 1 tbsp coconut oil
  • 1 (4 oz.) 1 (110 g) small yellow onion, finely slicedsmall yellow onions, finely sliced
  • 1 (4 oz.) 1 (120 g) red bell pepper, thinly slicedred bell peppers, thinly sliced
  • 1¾ cups 425 ml coconut milk
  • 2¼ cups 550 ml warm chicken stock
  • 2 2 fresh or dried lime leaffresh or dried lime leaves (optional)
  • 1¼ lbs 550 g salmon, boneless filletsalmon, boneless fillets
Laksa
  • 9 oz. 260 g green cabbage, shredded
  • 4 4 large egglarge eggs
  • 1 1 lime, cut into wedgeslimes, cut into wedges
  • 1 tbsp 1 tbsp fresh cilantro
  • tamari soy sauce (optional)
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Instructions

Spice paste

  1. In a small food processor, blend the ginger, garlic, chilies, lemongrass, turmeric, salt, and water into a smooth paste. Set aside.

Broth

  1. Heat a large saucepan or wok over medium-high heat and add coconut oil.
  2. Sauté onions until soft and translucent.
  3. Add red pepper and spice paste, and stir-fry until sizzling and fragrant.
  4. Pour in coconut milk, stock, and add lime leaves. Bring to a boil, then reduce the heat and simmer gently, uncovered for 5 minutes.
  5. Add the salmon and simmer for about 5 minutes or until the fish is cooked.

Laksa

  1. 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.
  2. Divide the cabbage between four deep bowls and ladle the broth into the bowls.
  3. Top each bowl with two egg halves, cilantro, a lime wedge, and a few shakes of tamari before serving.

Tips

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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9 comments

  1. Andrea
    great recipe! super authentic flavor for this Californian! I used lemongrass paste and it worked well!!! Thank you, DD!
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    great recipe! super authentic flavor for this Californian! I used lemongrass paste and it worked well!!! Thank you, DD!

    So glad you love it! Thanks for sharing, Andrea!

  3. Nancie Steiner
    Do you use fresh or dried chilis? What kind? Thanks
    Reply: #4
  4. Kerry Merritt Team Diet Doctor

    Do you use fresh or dried chilis? What kind? Thanks

    Either one should work fine!

  5. Rebecca
    OMG made this last night, and it was amazing!!! This will become a firm family favourite.
    Reply: #6
  6. Kerry Merritt Team Diet Doctor

    OMG made this last night, and it was amazing!!! This will become a firm family favourite.

    Awesome! So glad you all love it!

  7. kagibb
    Couldn't get fresh lime leaves and the dried seemed to be missing the punch so I added some lime zest and it did the trick. I made it for Family Sunday Dinner and even the picky eaters who "don't like" fish gobbled it up.
  8. Michelle Eckstein
    Is there a rule of thumb for modifying a recipe/meal to increase the satiety score? Could I add more protein or have a side dish to nudge the meal up towards 70?
    Reply: #9
  9. Kristin Parker Team Diet Doctor
    This recipe is already a satiety score of 57, which is excellent and is considered to be in line with our higher-satiety meals. Generally, to increase the satiety score, you can look for ways to increase protein and/or decrease the fat. You could increase the salmon from 1/3lb (140g or 5oz) to 1/2lb (8oz or 227g) and/or remove the coconut oil from the broth.

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