I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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June 3, 2019 By Sarah White No Comments
Keto Laksa Coconut Curry Soup
While this coconut curry soup is not a technically a Balinese dish, it definitely captures the same South East Asian flavours that we enjoyed so much on our trip to Bali. Made from coconut milk, a special curry paste called laksa, shrimp and keto noodles, this soup has all the flavours of Bali (with none of the carbs!). Laksa is a paste made from all of my favourite south asian flavours: lemongrass, chilies, shallots, galanga (or ginger), turmeric, spices and dried shrimp. These fresh ingredients are blended up in a food processor then sautéed in a pot with a little oil to enhance the flavours.
We definitely over did it with the carbs and mojitos while away in Bali, so this week I’m taking on a Keto Reset Challenge to rebalance my insulin sensitivity. I’ve keto-ified this laksa by replacing traditional egg or rice noodles with my favourite low carb nu pasta. One serving of this soup has 8g protein, 15g fat and only 6g of carbohydrates. Enjoy my current favourite dinner recipe from this doctor’s Keto Balinese kitchen.
Made from coconut milk, a special curry paste called laksa, shrimp and keto nu pasta noodles, this soup has all the flavours of Bali.
Homemade Laksa Paste
Make the Laksa paste (see instructions below), or use store bought if you're short on time. Heat 1 tbs coconut oil in a large heavy pot or dutch oven. Add the Laksa Paste and sauté, stirring constantly for 2-3 minutes. Add broth and sugar then bring to a boil. Add raw shrimp to the pot and cook for 1-2 minutes, then add coconut milk and simmer for 5 minutes. Add lime juice and fish sauce and stir until well incorporated. Divide nu pasta noodles among 4 bowls and ladle soup over top. Top with fresh bean sprouts, chili sauce, and a sprinkle of crispy shallots or shrimp.
Place all ingredients, except coconut oil in a food processor and blend until finely chopped. Add coconut oil and continue blending until it becomes a fine paste.
Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.