5-Ingredient Zucchini Laksa

Zucchini Laksa

Laksa is the most delicious noodle soup that hails from Malaysia. It’s fragrant, it’s rich, it’s spicy. Plus there are noodles to slurp! Since focusing on eating grain-free and low carb, however, laksa has been off the menu at our place. But not any longer!

I was so excited when I had the idea to use some zucchini ‘noodles’ instead of the usual wheat or rice based laska noodles. It’s really that good!

Video Recipe
Zucchini Laksa

Zucchini Laksa

Total Time 15 minutes
Servings 2 people


  • 2 medium zucchini courgette
  • 150 g laksa paste or other curry paste
  • 1 can coconut milk 400mL / 14oz
  • 4 chicken thigh fillets diced
  • 1 small bunch basil


  1. Using a spiralizer, turn your zucchini into medium thick noodles. Or shave zucchini into fat ribbons using a vegetable peeler and then slice with a knife into thing noodles. Sprinkle noodles with a little sea salt and stand while you make the soup.
  2. Bring laksa paste and coconut milk to a simmer in a medium saucepan. Add chicken and continue to simmer until chicken is just cooked through (no longer pink.) About 5 minutes.
  3. Add zucchini noodles and bring back to a simmer.
  4. Taste and season with salt or fish sauce (if you have it). Some people might like a pinch of sugar.
  5. To serve divide soup between two deep bowls and top with basil leaves.

Recipe Video

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Variations for Zucchini Laksa

no spiralizer – use a mandoline or vegetable peeler to slice zucchini into long ribbons then hand cut into medium ‘noodles’.

vegetarian / vegan – make sure your laksa paste is vegetarian and replace chicken with firm tofu chunks or tempeh. Or use chunks of roast sweet potato instead. Cauliflower is also lovely – just simmer until florettes are tender.

carb lovers – add cooked hokkien, singapore or rice noodles with the zucchini noodles (or instead of the zucchini). Non purists could also use cooked spaghetti.

more substantial (low carb) – add some cashews or peanuts.

no laksa paste – use another thai curry paste like red or green curry or even an Indian curry paste. Just be careful to adjust the quantity to your liking (you probably won’t need a whole jar). The other option is to go for a coconut milk based soup so just skip the laksa paste and use a good squeeze of lime juice for some zing.

hot! – add finely sliced fresh red chilli, sprinkle over dried chilli flakes or powder OR serve with your favourite hot sauce.

no basil – you could skip it or replace with mint or coriander (cilantro) leaves.

more veg – add in chopped veg such as carrot, red capsicum (bell pepper), cauliflower and simmer until tender before adding the chicken. OR serve with a handful of rinsed bean sprouts.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

laksa paste / coconut milk – keep them in the pantry.

chicken – freeze it.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.

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with love

Jules x

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