A lower-calorie way to make Laksa
Laksa — with chicken, prawns and a lighter coconut broth
Chicken, prawns, tofu and vegetables fill a spicy coconut noodle soup without a cream-heavy broth, about 465 calories per serving.
For Laksa, manage moisture, measured fat and batch size, and check a visible texture or safe internal temperature before advancing. Laksa should keep the flavour and texture Australians expect, with distinct components and no greasy or watery residue.
What changes—and what stays
From with coconut cream, fried tofu and abundant noodles is often 700–950 kcal to 465 calories
Blend pumpkin into a stock-forward broth and use baked tofu with a restrained noodle serve. Laksa paste, lemongrass, coconut, fish sauce, lime and coriander create the familiar aromatic heat.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Blend pumpkin into a stock-forward broth and use baked tofu with a restrained noodle serve | Laksa paste, lemongrass, coconut, fish sauce, lime and coriander create the familiar aromatic heat. |
How the flavor stays
Laksa paste, lemongrass, coconut, fish sauce, lime and coriander create the familiar aromatic heat.
A cost rule that survives inflation
Pumpkin, sprouts and tofu allow 600 grams each of chicken and prawns to serve eight.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 600 gskinless chicken breast
- 600 gpeeled prawns
- 500 gfirm tofu
- 480 grice noodles, dry
- 900 gpumpkin
- 900 gbean sprouts and Asian greens
- 800 mllight coconut milk
- 1.6 lstock, laksa paste, lime and coriander
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Press and cube tofu, dry chicken and prawns, and soak noodles until only just flexible.
Look for: Proteins are surface-dry and noodles remain distinctly firm.
Step 2 · follow the visible cue
Build the flavour base
Bake tofu until golden; fry laksa paste in a spoonful of coconut milk until fragrant.
Look for: Tofu edges are dry and the paste releases a red aromatic sheen.
Step 3 · follow the visible cue
Cook with precise heat
Simmer pumpkin in stock, blend half, add coconut milk and poach chicken gently.
Look for: Broth lightly coats a spoon and chicken reaches 74°C without toughening.
Step 4 · follow the visible cue
Finish and verify texture
Add prawns just until opaque, then divide noodles, greens and sprouts before ladling broth.
Look for: Prawns are curled and moist, greens bright and broth unsplit.
Calories at the same serving size
209 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Laksa within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Cool Laksa within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Frequently asked questions
Can Laksa be prepared a day ahead?
Yes. Prepare the slower components ahead, but keep crisp, fresh and noodle or pastry elements separate until finishing. Cool Laksa within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
What does the calorie figure for Laksa include?
It covers one stated serving from the listed quantities, including the specified starch or pastry; extra sides are not included. Blend pumpkin into a stock-forward broth and use baked tofu with a restrained noodle serve.
- skinless chicken breast600 g
- peeled prawns600 g
- firm tofu500 g
- rice noodles, dry480 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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