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When I first tried making Low Carb Easy Shrimp Curry Laska, it was quite a challenge. I followed different recipes, but something was always missing. I experimented with various combinations of ingredients, spices, and cooking techniques. Sometimes the curry was too spicy, other times it lacked flavor. But I didn’t give up!
After many trials and errors, one day I finally got it right. The moment I tasted the perfect combination of flavors, I knew I had found the secret to making this delicious dish. The curry had just the right amount of spice, a burst of coconut milk creaminess, and the succulent shrimp added a wonderful texture.
Not only is this recipe delicious, but it’s also healthy. The low carb ingredients make it a great choice for those watching their sugar intake. The shrimp provides lean protein, which is important for our bodies to grow strong and healthy. It’s a dish that my whole family, including my husband Mark, and my children Emily and Ethan, enjoys. We often gather around the dinner table to savor this flavorful and nutritious meal together.
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Origins of Low Carb Easy Shrimp Curry Laska
The origins of Low Carb Easy Shrimp Curry Laska can be traced back to Southeast Asia, particularly Malaysia and Singapore. This flavorful dish is a fusion of Malay, Chinese, and Indian cuisines, reflecting the diverse cultural influences in the region. Laska, also known as laksa, is a popular noodle soup dish that is typically made with a spicy coconut curry broth. The addition of shrimp adds a delicious seafood twist to this traditional recipe.
Best Time to Enjoy Low Carb Easy Shrimp Curry Laska
Low Carb Easy Shrimp Curry Laska is perfect to enjoy all year round. However, it is particularly delightful during the colder months when a warm and comforting bowl of soup is highly appreciated. The availability of fresh ingredients such as shrimp and spices may vary depending on your location, but with the convenience of frozen shrimp and readily available spices, you can enjoy this dish anytime.
Perfect Food Pairings with Low Carb Easy Shrimp Curry Laska
Low Carb Easy Shrimp Curry Laska pairs well with a variety of dishes and beverages. For a well-rounded meal, serve it with steamed vegetables or a fresh green salad. If you’re looking for a heartier option, consider adding some grilled chicken or tofu to the soup. As for beverages, a refreshing glass of iced tea or a light white wine complements the flavors of this dish perfectly. For those following a low carb or ketogenic diet, serve the laska over cauliflower rice or zucchini noodles for a satisfying and low-carb alternative.
Tips and Tricks to Prepare Low Carb Easy Shrimp Curry Laska
- For a spicier kick, add extra chili paste or fresh chili peppers.
- If you’re unable to find fresh lemongrass, you can use dried lemongrass or lemongrass paste as a substitute.
- To save time, you can use pre-made curry paste instead of making your own.
- If you prefer a creamier soup, add a splash of coconut milk towards the end of cooking.
- Feel free to customize the toppings to your liking. Popular options include bean sprouts, fresh cilantro, lime wedges, and sliced red chilies.
Let’s Get Started!
Low Carb Easy Shrimp Curry Laska is a delicious and satisfying dish that brings together the flavors of Southeast Asia. With its rich and fragrant broth, succulent shrimp, and a hint of spiciness, it is sure to please your taste buds. Don’t hesitate to try this recipe and embark on a culinary adventure. Join our community of food enthusiasts and subscribe to receive more delicious recipes that will help you stay focused on your weight-loss goals. Embrace the joy of cooking and exploring new flavors!
Ingredients
- Avocado oil ()
- Thai Red Curry Paste ()
- Curry powder ()
- Coconut milk ()
- Chicken broth ()
- Raw Shrimp ()
- Fish sauce (nam pla or nuoc mam) ()
- Cilantro ()
- Bean sprouts ()
- Shirataki Noodle ()
- Raw egg ()
Instructions
- Preheat a medium-sized saucepan over medium-high heat. Add in the avocado oil. Then stir in both curry powders and cook until fragrant, about 30 seconds.
- Add in the coconut milk and use a whisk to break up any lumps.
- Then add in the chicken stock. Allow the mixture to simmer on low heat for 5-7 minutes.
- While the soup is simmering, prepare the noodles by draining them and microwaving them. Drain the noodles again after microwaving the noodles for 2 minutes.
- Prepare a small pot of boiling water and gently drop in the eggs. Boil for 8 minutes. Then drain the hot water, add ice and add cold water. Wait until the eggs are cold to peel them.
- Next, add in the shrimp and cook until pink. Add in the fish sauce and taste the soup adding more if necessary.
- Fill the bowls evenly with noodles, shrimp, and soup. Top with freshly washed bean sprouts, an egg (halved), and chopped cilantro.
- Add a squeeze of lime to the soup to taste.
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Nutrients
Protein: 30g
Fat: 38g
Total Carbs: 14g
Net Carbs: 10g
Calories: 508 KCal
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