Keto Malaysian Laksa with Konjac Noodles

Ingredients

• about 450 g Konjac Noodles
• about 450 g Shrimp
• 2 cans Coconut Milk (full-fat)
• 4 tbsp Laksa Paste
• 4 cups Shrimp Broth
• 2 tbsp Fish Sauce
• 2 tbsp Sunflower Seed Butter
• 2 tbsp Lime Juice
• 1 cup Bean Sprouts
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse and drain the about 450 g Konjac Noodles thoroughly under cold water, then set aside.
2. 2Heat the 2 tbsp Vegetable Oil in a large 6-quart pot over medium heat (176.7°C / 175°C). Add the 4 tbsp Laksa Paste and stir constantly for 1 minute, until it smells fragrant.
3. 3Add the about 450 g Shrimp to the pot and stir-fry for 2-3 minutes, until they turn pink and opaque.
4. 4Pour in the 2 cans (about 770 g total) full-fat Coconut Milk and the 4 cups Shrimp Broth. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges, over medium heat (176.7°C / 175°C). Do not let it boil rapidly.
5. 5Stir in the 2 tbsp Fish Sauce and the 2 tbsp Sunflower Seed Butter until the sunflower seed butter is fully dissolved into the broth.
6. 6Add the rinsed and drained about 450 g Konjac Noodles and the 1 cup Bean Sprouts to the pot. Cook for 3-5 minutes, stirring occasionally, until the konjac noodles are heated through and the bean sprouts are slightly tender but still crisp.
7. 7Remove the pot from the heat and stir in the 2 tbsp Lime Juice. Serve the Keto Malaysian Laksa hot immediately.

Substitutions

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