Gluten-Free Seafood Laksa

Dive into the bold, aromatic world of Southeast Asian cuisine with this Gluten-Free Seafood Laksa, a tantalizing bowl of vibrant flavors and textures. This comforting noodle soup showcases a rich, gluten-free coconut broth infused with red Thai curry paste, lemongrass, and kaffir lime leaves for an irresistible depth of flavor. Packed with tender prawns, flaky chunks of white fish, and plump mussels, it’s a seafood lover’s dream. Rice noodles keep the dish gluten-free without compromising on authenticity, while fresh cilantro, lime wedges, and crunchy bean sprouts add the perfect finishing touches. Ready in under an hour, this wholesome dish is as easy to make as it is to enjoy, making it the ultimate gluten-free comfort food for weeknights or special occasions.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 3 tablespoons Red Thai curry paste (ensure gluten-free)
• 400 milliliters Coconut milk
• 500 milliliters Gluten-free vegetable broth
• 1 unit Lemongrass stalk, bruised
• 4 units Kaffir lime leaves
• 250 grams Prawns, peeled and deveined
• 200 grams White fish fillets, cut into chunks
• 150 grams Mussels, scrubbed and debearded
• 100 grams Bean sprouts
• 1 bunch Fresh cilantro, chopped
• 2 units Lime wedges
• 1 teaspoon Salt
• 0.5 teaspoon Fresh ground pepper

Directions

Step 1

Soak the rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.

Step 2

In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.

Step 3

Add the minced garlic and ginger to the pot and cook for another minute until fragrant.

Step 4

Stir in the red Thai curry paste and cook for an additional 2 minutes, stirring constantly to prevent burning.

Step 5

Pour in the coconut milk and gluten-free vegetable broth, and bring the mixture to a gentle boil.

Step 6

Add the bruised lemongrass stalk and kaffir lime leaves into the soup base. Let simmer for 10 minutes to infuse the flavors.

Step 7

Add the prawns, white fish fillet chunks, and mussels into the pot. Simmer for 5-7 minutes until the seafood is cooked and the mussels open.

Step 8

Season the soup with salt and fresh ground pepper to taste.

Step 9

Add the soaked rice noodles and bean sprouts to the soup. Stir to combine and heat through for an additional 2 minutes.

Step 10

Remove the lemongrass stalk and lime leaves before serving.

Step 11

Ladle the laksa into serving bowls and garnish generously with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	2101.9 grams (2101.9g)

Amount per serving	% Daily Value*
Calories	1521

Total Fat 44.00g	56%
Saturated Fat 26.90g	135%
Polyunsaturated Fat 0.60g
Cholesterol 657mg	219%
Sodium 5898mg	256%
Total Carbohydrate 136.90g	50%
Dietary Fiber 12.30g	44%
Total Sugars 42.50g
Protein 149.10g	298%

Vitamin D 534IU	2671%
Calcium 427mg	33%
Iron 12mg	69%
Potassium 3143mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 38.7%

Carbs: 35.6%