A coconut milk soup with Thai spices, chilli and lemongrass with rice noodles, giant prawns,basil, beans, beanshoots, broccoli, greens
Healthy, low carb and protein.
Filling and yummy.
Low carb and protein Thai lunch on London’s Kings road Chelsea. My favourite little cafe with Thai street food. Yummy healthy and inexpensive. I always ask the rice noodles to be replaced with vegetables so they add extra broccoli and leaves.
The base ingredient of a Laksa is coconut milk which has loads of health benefits:
Improves Heart Health by Lowering Blood Pressure and Cholesterol.. Builds Muscle and Helps Lose Fat. .
Provides Electrolytes and Prevents Fatigue. … Helps Lose Weight. … Improves Digestion and Relieves Constipation. … Manages Blood Sugar and Controls Diabetes. … Helps Prevent Anemia.
The recipe and stages of preparation are in the sequence of photos.
Red mulllet or any other firm white flesh fish.
Ready cooked prawns
Chopped sweet potatoes
Chopped red chillies
Gluten free red Thai curry paste
Chopped fresh ginger
Tin of full fat Coconut nut milk
Oven bake or pan fry the fish in coconut oil so it remains firm and just cooked.
Oven bake the sweet potatoes in coconut oil until browned and nearly crispy.
Put into a oven proof serving dish as in picture #1, and add prawns and top with spinach leaves and chllies.
Gently simmer the mix of coconut milk, curry paste, ginger, spices all together for about 5 minutes and then pour over the ingredients in the serving dish.
Oven bake for a further 5-10 minutes
And serve with rice or rice noodles and maybe some tenderstem broccoli.
Healthy and yummy!