ClosePhoto:Ali RedmondActive Time:20 minsTotal Time:40 minsServings:4Jump to recipeI don’t remember exactly when my mother was diagnosed with type 2 diabetes, but I do remember her doctor’s culturally insensitive comment: “Eat less rice.”Ma was frantic. How could she not eat rice—the staple food of her childhood—at every meal? To emphasize her point, she recalled an Indonesian saying: “If you don’t eat rice, you haven’t eaten yet.”This may sound overly dramatic but to Indonesians (and in many other Asian cultures), rice is an essential and filling food—the blank canvas to accompany delicious turmeric-tinged fried chicken and tofu, flavorful soups and Indonesian cuisine’s shining star, beef rendang. Everyone’s favorite, chicken satay, is served with compressed rice cakes (ketupat or lontong).Being the good daughter—and curious food writer—I am, I decided to do some research to give Ma some options. I discovered that, with a few tweaks, our traditional Indonesian diet fits well with adiabetes meal plan. First off, I advised her to eat red or brown rice, and if she really has a craving, to have small portions of white rice. We already consume an abundance of plant-based products. In fact, one of Ma’s favorite dishes, gado gado, is basically a dish of raw and cooked vegetables tossed with a sauce made with nutrient-rich peanuts. Instead of animal protein, we look to other sources. We eat a lot of eggs, tofu and tempeh, a protein-packed fermented soy product (and an Indonesian original) that may help improve insulin resistance. A 2023 study inFood Science & Nutritionshowed that tempeh improved blood glucose in diabetic mice, although more research is needed in humans to confirm.When I was recently diagnosed with prediabetes, I was not surprised at all. According to the Department of Health and Human Services, Asian Americans are 40% more likely to be diagnosed with diabetes than non-Hispanic whites.And with Ma living with diabetes, I didn’t stand a chance. That said, my reaction wasn’t quite as melodramatic as Ma’s. Having lived in the U.S. for over 20 years, I have grown accustomed to eating a diverse diet. In other words, I won’t die if I don’t eat white rice.While I’ve found it easy to replace my white rice intake with fiber-rich brown rice and even quinoa, finding a sub for Asian noodles has been a little challenging. I don’t enjoy the chewy texture of Asian-style brown rice noodles. Plus, their nuttiness doesn’t play well with aromatics like lemongrass, galangal and lime leaves. This is especially true of one of my favorite noodle dishes, laksa.Many variations of laksa are found throughout Indonesia, Singapore and Malaysia. But the standard dish contains two components: noodles, usually thick or thin rice noodles; and broth that’s always spice-rich, sometimes with coconut milk, sometimes not. Toppings include chicken, shrimp or fish. Growing up, I ate laksa ayam—thin rice noodles and shredded chicken bathed in a coconut broth spiked with turmeric and lemongrass, and garnished with lemon basil leaves (daun kemangi). Since Indonesians don’t blink an eye at piling carbs on carbs, slices of compressed rice cakes are sometimes added too.Determined to enjoy my childhood laksa ayam, I set out to create a dish that’s lighter on carbs but not on flavor. The first thing to go was the rice noodles, and I definitely was not adding rice cakes. I thought to use mung bean threads (or glass/cellophane noodles) instead. However, the transparent noodles belie their carb load. Just like rice vermicelli, they are almost 100% carbohydrates!  When I came acrossshirataki noodles, made with a root vegetable called konjac yam and water, I whooped for joy. Low in carb and calorie count, these also contain fiber and absorb the flavors of whatever they’re cooked with nicely.Indonesian spice pastes often contain candlenuts (kemiri) to add body and creaminess. To make my laksa without sacrificing mouthfeel, I decided to use an easier-to-find substitute, macadamia nuts, which are similar in flavor and fat content. The resulting laksa ayam with shirataki noodles is a close-enough facsimile. And it’s just the first in a series of comfort food adaptations to fit in with my new normal—no drama necessary!Ali RedmondCook Mode(Keep screen awake)IngredientsSpice Paste2largeshallots, peeled3clovesgarlic, peeled2unsalted raw macadamia nuts, coarsely chopped2teaspoonschoppedgalangalor fresh ginger1 (1–1½-inch) piece turmeric root, peeled or1-1½teaspoonsground turmeric1teaspoonground coriander½teaspoonsea saltLaksa2tablespoonsneutral oil, such as sunflower or canola1stalklemongrass, trimmed, bruised and tied into a knot (see Tip)4cupslow-sodium chicken broth1cuplight coconut milk⅛teaspoonsalt2(7-ounce) packagesshirataki noodles, cut and cooked according to package directions1cupfreshmung bean sprouts2cupsshreddedcooked chicken breast2hard-boiled eggs, quartered12cherryor grape tomatoes, halvedFried shallots, Vietnamese corianderorbasil leaves, sambal oelekand/orPersian lime quarters for garnish (optional)DirectionsTo prepare spice paste:Add shallots, garlic, macadamias, galangal (or ginger), turmeric, 1 teaspoon coriander and ½ teaspoon salt to a food processor. Pulse until a coarse paste forms, about 2 to 3 minutes, using a rubber spatula to scrape the sides of the bowl as needed.Ali RedmondTo prepare laksa:Heat 2 tablespoons oil in a large pot over medium heat; add the spice paste and lemongrass. Cook, stirring, until fragrant, 3 to 4 minutes. Stir in 4 cups broth; bring to a boil over high heat. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Add 1 cup coconut milk; cook, stirring, until heated through (don’t let the soup boil). Add ⅛ teaspoon salt.Ali RedmondMeanwhile, cut and cook 2 packages noodles according to package directions.To assemble, divide the noodles, 1 cup bean sprouts, 2 cups chicken, quartered eggs and halved tomatoes among 4 bowls. Remove and discard the lemongrass; divide the broth among the bowls, about 1¼ cups each. Garnish with fried shallots, Vietnamese coriander (or basil), sambal oelek and/or lime quarters, if desired.Ali RedmondTipBruising and tying a stalk of lemongrass before simmering it in broth allows its fragrant, citrusy essence to infuse the dish while keeping the stalk intact for easy removal. To bruise, lay the lemongrass stalk on a cutting board and use the spine of your knife to smash it until it’s pliable enough to be tied.Nutrition InformationServing Size: 2 cupsCalories 314, Fat 16g, Saturated Fat 5g, Cholesterol 151mg, Carbohydrates 15g, Total sugars 4g, Added sugars 0g, Protein 28g, Fiber 5g, Sodium 713mg, Potassium 490mgEatingWell.com, September 2024Rate ItPrintSourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.Su HK, Chen WC, Lu JH, et al.The effects of using Tempeh as a supplement for type 2 diabetes. Food Sci Nutr. 2023;11(6):3339-3347. doi:10.1002/fsn3.3319U.S. Department of Health & Human Services, Office of Minority Health.Diabetes and Asian Americans.U.S. Department of Agriculture. FoodData Central.Shirataki Noodles.

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Photo:Ali Redmond

a recipe photo of the Laksa Ayam with Shirataki Noodles

Ali Redmond

Active Time:20 minsTotal Time:40 minsServings:4Jump to recipeI don’t remember exactly when my mother was diagnosed with type 2 diabetes, but I do remember her doctor’s culturally insensitive comment: “Eat less rice.”Ma was frantic. How could she not eat rice—the staple food of her childhood—at every meal? To emphasize her point, she recalled an Indonesian saying: “If you don’t eat rice, you haven’t eaten yet.”This may sound overly dramatic but to Indonesians (and in many other Asian cultures), rice is an essential and filling food—the blank canvas to accompany delicious turmeric-tinged fried chicken and tofu, flavorful soups and Indonesian cuisine’s shining star, beef rendang. Everyone’s favorite, chicken satay, is served with compressed rice cakes (ketupat or lontong).Being the good daughter—and curious food writer—I am, I decided to do some research to give Ma some options. I discovered that, with a few tweaks, our traditional Indonesian diet fits well with adiabetes meal plan. First off, I advised her to eat red or brown rice, and if she really has a craving, to have small portions of white rice. We already consume an abundance of plant-based products. In fact, one of Ma’s favorite dishes, gado gado, is basically a dish of raw and cooked vegetables tossed with a sauce made with nutrient-rich peanuts. Instead of animal protein, we look to other sources. We eat a lot of eggs, tofu and tempeh, a protein-packed fermented soy product (and an Indonesian original) that may help improve insulin resistance. A 2023 study inFood Science & Nutritionshowed that tempeh improved blood glucose in diabetic mice, although more research is needed in humans to confirm.When I was recently diagnosed with prediabetes, I was not surprised at all. According to the Department of Health and Human Services, Asian Americans are 40% more likely to be diagnosed with diabetes than non-Hispanic whites.And with Ma living with diabetes, I didn’t stand a chance. That said, my reaction wasn’t quite as melodramatic as Ma’s. Having lived in the U.S. for over 20 years, I have grown accustomed to eating a diverse diet. In other words, I won’t die if I don’t eat white rice.While I’ve found it easy to replace my white rice intake with fiber-rich brown rice and even quinoa, finding a sub for Asian noodles has been a little challenging. I don’t enjoy the chewy texture of Asian-style brown rice noodles. Plus, their nuttiness doesn’t play well with aromatics like lemongrass, galangal and lime leaves. This is especially true of one of my favorite noodle dishes, laksa.Many variations of laksa are found throughout Indonesia, Singapore and Malaysia. But the standard dish contains two components: noodles, usually thick or thin rice noodles; and broth that’s always spice-rich, sometimes with coconut milk, sometimes not. Toppings include chicken, shrimp or fish. Growing up, I ate laksa ayam—thin rice noodles and shredded chicken bathed in a coconut broth spiked with turmeric and lemongrass, and garnished with lemon basil leaves (daun kemangi). Since Indonesians don’t blink an eye at piling carbs on carbs, slices of compressed rice cakes are sometimes added too.Determined to enjoy my childhood laksa ayam, I set out to create a dish that’s lighter on carbs but not on flavor. The first thing to go was the rice noodles, and I definitely was not adding rice cakes. I thought to use mung bean threads (or glass/cellophane noodles) instead. However, the transparent noodles belie their carb load. Just like rice vermicelli, they are almost 100% carbohydrates!  When I came acrossshirataki noodles, made with a root vegetable called konjac yam and water, I whooped for joy. Low in carb and calorie count, these also contain fiber and absorb the flavors of whatever they’re cooked with nicely.Indonesian spice pastes often contain candlenuts (kemiri) to add body and creaminess. To make my laksa without sacrificing mouthfeel, I decided to use an easier-to-find substitute, macadamia nuts, which are similar in flavor and fat content. The resulting laksa ayam with shirataki noodles is a close-enough facsimile. And it’s just the first in a series of comfort food adaptations to fit in with my new normal—no drama necessary!Ali RedmondCook Mode(Keep screen awake)IngredientsSpice Paste2largeshallots, peeled3clovesgarlic, peeled2unsalted raw macadamia nuts, coarsely chopped2teaspoonschoppedgalangalor fresh ginger1 (1–1½-inch) piece turmeric root, peeled or1-1½teaspoonsground turmeric1teaspoonground coriander½teaspoonsea saltLaksa2tablespoonsneutral oil, such as sunflower or canola1stalklemongrass, trimmed, bruised and tied into a knot (see Tip)4cupslow-sodium chicken broth1cuplight coconut milk⅛teaspoonsalt2(7-ounce) packagesshirataki noodles, cut and cooked according to package directions1cupfreshmung bean sprouts2cupsshreddedcooked chicken breast2hard-boiled eggs, quartered12cherryor grape tomatoes, halvedFried shallots, Vietnamese corianderorbasil leaves, sambal oelekand/orPersian lime quarters for garnish (optional)DirectionsTo prepare spice paste:Add shallots, garlic, macadamias, galangal (or ginger), turmeric, 1 teaspoon coriander and ½ teaspoon salt to a food processor. Pulse until a coarse paste forms, about 2 to 3 minutes, using a rubber spatula to scrape the sides of the bowl as needed.Ali RedmondTo prepare laksa:Heat 2 tablespoons oil in a large pot over medium heat; add the spice paste and lemongrass. Cook, stirring, until fragrant, 3 to 4 minutes. Stir in 4 cups broth; bring to a boil over high heat. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Add 1 cup coconut milk; cook, stirring, until heated through (don’t let the soup boil). Add ⅛ teaspoon salt.Ali RedmondMeanwhile, cut and cook 2 packages noodles according to package directions.To assemble, divide the noodles, 1 cup bean sprouts, 2 cups chicken, quartered eggs and halved tomatoes among 4 bowls. Remove and discard the lemongrass; divide the broth among the bowls, about 1¼ cups each. Garnish with fried shallots, Vietnamese coriander (or basil), sambal oelek and/or lime quarters, if desired.Ali RedmondTipBruising and tying a stalk of lemongrass before simmering it in broth allows its fragrant, citrusy essence to infuse the dish while keeping the stalk intact for easy removal. To bruise, lay the lemongrass stalk on a cutting board and use the spine of your knife to smash it until it’s pliable enough to be tied.Nutrition InformationServing Size: 2 cupsCalories 314, Fat 16g, Saturated Fat 5g, Cholesterol 151mg, Carbohydrates 15g, Total sugars 4g, Added sugars 0g, Protein 28g, Fiber 5g, Sodium 713mg, Potassium 490mgEatingWell.com, September 2024Rate ItPrintSourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.Su HK, Chen WC, Lu JH, et al.The effects of using Tempeh as a supplement for type 2 diabetes. Food Sci Nutr. 2023;11(6):3339-3347. doi:10.1002/fsn3.3319U.S. Department of Health & Human Services, Office of Minority Health.Diabetes and Asian Americans.U.S. Department of Agriculture. FoodData Central.Shirataki Noodles.

Active Time:20 minsTotal Time:40 minsServings:4

Active Time:20 mins

Active Time:

20 mins

Total Time:40 mins

Total Time:

40 mins

Servings:4

Servings:

4

Jump to recipeI don’t remember exactly when my mother was diagnosed with type 2 diabetes, but I do remember her doctor’s culturally insensitive comment: “Eat less rice.”Ma was frantic. How could she not eat rice—the staple food of her childhood—at every meal? To emphasize her point, she recalled an Indonesian saying: “If you don’t eat rice, you haven’t eaten yet.”This may sound overly dramatic but to Indonesians (and in many other Asian cultures), rice is an essential and filling food—the blank canvas to accompany delicious turmeric-tinged fried chicken and tofu, flavorful soups and Indonesian cuisine’s shining star, beef rendang. Everyone’s favorite, chicken satay, is served with compressed rice cakes (ketupat or lontong).Being the good daughter—and curious food writer—I am, I decided to do some research to give Ma some options. I discovered that, with a few tweaks, our traditional Indonesian diet fits well with adiabetes meal plan. First off, I advised her to eat red or brown rice, and if she really has a craving, to have small portions of white rice. We already consume an abundance of plant-based products. In fact, one of Ma’s favorite dishes, gado gado, is basically a dish of raw and cooked vegetables tossed with a sauce made with nutrient-rich peanuts. Instead of animal protein, we look to other sources. We eat a lot of eggs, tofu and tempeh, a protein-packed fermented soy product (and an Indonesian original) that may help improve insulin resistance. A 2023 study inFood Science & Nutritionshowed that tempeh improved blood glucose in diabetic mice, although more research is needed in humans to confirm.When I was recently diagnosed with prediabetes, I was not surprised at all. According to the Department of Health and Human Services, Asian Americans are 40% more likely to be diagnosed with diabetes than non-Hispanic whites.And with Ma living with diabetes, I didn’t stand a chance. That said, my reaction wasn’t quite as melodramatic as Ma’s. Having lived in the U.S. for over 20 years, I have grown accustomed to eating a diverse diet. In other words, I won’t die if I don’t eat white rice.While I’ve found it easy to replace my white rice intake with fiber-rich brown rice and even quinoa, finding a sub for Asian noodles has been a little challenging. I don’t enjoy the chewy texture of Asian-style brown rice noodles. Plus, their nuttiness doesn’t play well with aromatics like lemongrass, galangal and lime leaves. This is especially true of one of my favorite noodle dishes, laksa.Many variations of laksa are found throughout Indonesia, Singapore and Malaysia. But the standard dish contains two components: noodles, usually thick or thin rice noodles; and broth that’s always spice-rich, sometimes with coconut milk, sometimes not. Toppings include chicken, shrimp or fish. Growing up, I ate laksa ayam—thin rice noodles and shredded chicken bathed in a coconut broth spiked with turmeric and lemongrass, and garnished with lemon basil leaves (daun kemangi). Since Indonesians don’t blink an eye at piling carbs on carbs, slices of compressed rice cakes are sometimes added too.Determined to enjoy my childhood laksa ayam, I set out to create a dish that’s lighter on carbs but not on flavor. The first thing to go was the rice noodles, and I definitely was not adding rice cakes. I thought to use mung bean threads (or glass/cellophane noodles) instead. However, the transparent noodles belie their carb load. Just like rice vermicelli, they are almost 100% carbohydrates!  When I came acrossshirataki noodles, made with a root vegetable called konjac yam and water, I whooped for joy. Low in carb and calorie count, these also contain fiber and absorb the flavors of whatever they’re cooked with nicely.Indonesian spice pastes often contain candlenuts (kemiri) to add body and creaminess. To make my laksa without sacrificing mouthfeel, I decided to use an easier-to-find substitute, macadamia nuts, which are similar in flavor and fat content. The resulting laksa ayam with shirataki noodles is a close-enough facsimile. And it’s just the first in a series of comfort food adaptations to fit in with my new normal—no drama necessary!Ali Redmond

Jump to recipe

I don’t remember exactly when my mother was diagnosed with type 2 diabetes, but I do remember her doctor’s culturally insensitive comment: “Eat less rice.”Ma was frantic. How could she not eat rice—the staple food of her childhood—at every meal? To emphasize her point, she recalled an Indonesian saying: “If you don’t eat rice, you haven’t eaten yet.”This may sound overly dramatic but to Indonesians (and in many other Asian cultures), rice is an essential and filling food—the blank canvas to accompany delicious turmeric-tinged fried chicken and tofu, flavorful soups and Indonesian cuisine’s shining star, beef rendang. Everyone’s favorite, chicken satay, is served with compressed rice cakes (ketupat or lontong).Being the good daughter—and curious food writer—I am, I decided to do some research to give Ma some options. I discovered that, with a few tweaks, our traditional Indonesian diet fits well with adiabetes meal plan. First off, I advised her to eat red or brown rice, and if she really has a craving, to have small portions of white rice. We already consume an abundance of plant-based products. In fact, one of Ma’s favorite dishes, gado gado, is basically a dish of raw and cooked vegetables tossed with a sauce made with nutrient-rich peanuts. Instead of animal protein, we look to other sources. We eat a lot of eggs, tofu and tempeh, a protein-packed fermented soy product (and an Indonesian original) that may help improve insulin resistance. A 2023 study inFood Science & Nutritionshowed that tempeh improved blood glucose in diabetic mice, although more research is needed in humans to confirm.When I was recently diagnosed with prediabetes, I was not surprised at all. According to the Department of Health and Human Services, Asian Americans are 40% more likely to be diagnosed with diabetes than non-Hispanic whites.And with Ma living with diabetes, I didn’t stand a chance. That said, my reaction wasn’t quite as melodramatic as Ma’s. Having lived in the U.S. for over 20 years, I have grown accustomed to eating a diverse diet. In other words, I won’t die if I don’t eat white rice.While I’ve found it easy to replace my white rice intake with fiber-rich brown rice and even quinoa, finding a sub for Asian noodles has been a little challenging. I don’t enjoy the chewy texture of Asian-style brown rice noodles. Plus, their nuttiness doesn’t play well with aromatics like lemongrass, galangal and lime leaves. This is especially true of one of my favorite noodle dishes, laksa.Many variations of laksa are found throughout Indonesia, Singapore and Malaysia. But the standard dish contains two components: noodles, usually thick or thin rice noodles; and broth that’s always spice-rich, sometimes with coconut milk, sometimes not. Toppings include chicken, shrimp or fish. Growing up, I ate laksa ayam—thin rice noodles and shredded chicken bathed in a coconut broth spiked with turmeric and lemongrass, and garnished with lemon basil leaves (daun kemangi). Since Indonesians don’t blink an eye at piling carbs on carbs, slices of compressed rice cakes are sometimes added too.Determined to enjoy my childhood laksa ayam, I set out to create a dish that’s lighter on carbs but not on flavor. The first thing to go was the rice noodles, and I definitely was not adding rice cakes. I thought to use mung bean threads (or glass/cellophane noodles) instead. However, the transparent noodles belie their carb load. Just like rice vermicelli, they are almost 100% carbohydrates!  When I came acrossshirataki noodles, made with a root vegetable called konjac yam and water, I whooped for joy. Low in carb and calorie count, these also contain fiber and absorb the flavors of whatever they’re cooked with nicely.Indonesian spice pastes often contain candlenuts (kemiri) to add body and creaminess. To make my laksa without sacrificing mouthfeel, I decided to use an easier-to-find substitute, macadamia nuts, which are similar in flavor and fat content. The resulting laksa ayam with shirataki noodles is a close-enough facsimile. And it’s just the first in a series of comfort food adaptations to fit in with my new normal—no drama necessary!Ali Redmond

I don’t remember exactly when my mother was diagnosed with type 2 diabetes, but I do remember her doctor’s culturally insensitive comment: “Eat less rice.”

Ma was frantic. How could she not eat rice—the staple food of her childhood—at every meal? To emphasize her point, she recalled an Indonesian saying: “If you don’t eat rice, you haven’t eaten yet.”

This may sound overly dramatic but to Indonesians (and in many other Asian cultures), rice is an essential and filling food—the blank canvas to accompany delicious turmeric-tinged fried chicken and tofu, flavorful soups and Indonesian cuisine’s shining star, beef rendang. Everyone’s favorite, chicken satay, is served with compressed rice cakes (ketupat or lontong).

Being the good daughter—and curious food writer—I am, I decided to do some research to give Ma some options. I discovered that, with a few tweaks, our traditional Indonesian diet fits well with adiabetes meal plan. First off, I advised her to eat red or brown rice, and if she really has a craving, to have small portions of white rice. We already consume an abundance of plant-based products. In fact, one of Ma’s favorite dishes, gado gado, is basically a dish of raw and cooked vegetables tossed with a sauce made with nutrient-rich peanuts. Instead of animal protein, we look to other sources. We eat a lot of eggs, tofu and tempeh, a protein-packed fermented soy product (and an Indonesian original) that may help improve insulin resistance. A 2023 study inFood Science & Nutritionshowed that tempeh improved blood glucose in diabetic mice, although more research is needed in humans to confirm.

When I was recently diagnosed with prediabetes, I was not surprised at all. According to the Department of Health and Human Services, Asian Americans are 40% more likely to be diagnosed with diabetes than non-Hispanic whites.And with Ma living with diabetes, I didn’t stand a chance. That said, my reaction wasn’t quite as melodramatic as Ma’s. Having lived in the U.S. for over 20 years, I have grown accustomed to eating a diverse diet. In other words, I won’t die if I don’t eat white rice.

While I’ve found it easy to replace my white rice intake with fiber-rich brown rice and even quinoa, finding a sub for Asian noodles has been a little challenging. I don’t enjoy the chewy texture of Asian-style brown rice noodles. Plus, their nuttiness doesn’t play well with aromatics like lemongrass, galangal and lime leaves. This is especially true of one of my favorite noodle dishes, laksa.

Many variations of laksa are found throughout Indonesia, Singapore and Malaysia. But the standard dish contains two components: noodles, usually thick or thin rice noodles; and broth that’s always spice-rich, sometimes with coconut milk, sometimes not. Toppings include chicken, shrimp or fish. Growing up, I ate laksa ayam—thin rice noodles and shredded chicken bathed in a coconut broth spiked with turmeric and lemongrass, and garnished with lemon basil leaves (daun kemangi). Since Indonesians don’t blink an eye at piling carbs on carbs, slices of compressed rice cakes are sometimes added too.

Determined to enjoy my childhood laksa ayam, I set out to create a dish that’s lighter on carbs but not on flavor. The first thing to go was the rice noodles, and I definitely was not adding rice cakes. I thought to use mung bean threads (or glass/cellophane noodles) instead. However, the transparent noodles belie their carb load. Just like rice vermicelli, they are almost 100% carbohydrates!  When I came acrossshirataki noodles, made with a root vegetable called konjac yam and water, I whooped for joy. Low in carb and calorie count, these also contain fiber and absorb the flavors of whatever they’re cooked with nicely.

Indonesian spice pastes often contain candlenuts (kemiri) to add body and creaminess. To make my laksa without sacrificing mouthfeel, I decided to use an easier-to-find substitute, macadamia nuts, which are similar in flavor and fat content. The resulting laksa ayam with shirataki noodles is a close-enough facsimile. And it’s just the first in a series of comfort food adaptations to fit in with my new normal—no drama necessary!

the ingredients to make the Laksa Ayam with Shirataki Noodles

Cook Mode(Keep screen awake)IngredientsSpice Paste2largeshallots, peeled3clovesgarlic, peeled2unsalted raw macadamia nuts, coarsely chopped2teaspoonschoppedgalangalor fresh ginger1 (1–1½-inch) piece turmeric root, peeled or1-1½teaspoonsground turmeric1teaspoonground coriander½teaspoonsea saltLaksa2tablespoonsneutral oil, such as sunflower or canola1stalklemongrass, trimmed, bruised and tied into a knot (see Tip)4cupslow-sodium chicken broth1cuplight coconut milk⅛teaspoonsalt2(7-ounce) packagesshirataki noodles, cut and cooked according to package directions1cupfreshmung bean sprouts2cupsshreddedcooked chicken breast2hard-boiled eggs, quartered12cherryor grape tomatoes, halvedFried shallots, Vietnamese corianderorbasil leaves, sambal oelekand/orPersian lime quarters for garnish (optional)

Cook Mode(Keep screen awake)

Ingredients

Spice Paste

2largeshallots, peeled

3clovesgarlic, peeled

2unsalted raw macadamia nuts, coarsely chopped

2teaspoonschoppedgalangalor fresh ginger

1 (1–1½-inch) piece turmeric root, peeled or1-1½teaspoonsground turmeric

1teaspoonground coriander

½teaspoonsea salt

Laksa

2tablespoonsneutral oil, such as sunflower or canola

1stalklemongrass, trimmed, bruised and tied into a knot (see Tip)

4cupslow-sodium chicken broth

1cuplight coconut milk

⅛teaspoonsalt

2(7-ounce) packagesshirataki noodles, cut and cooked according to package directions

1cupfreshmung bean sprouts

2cupsshreddedcooked chicken breast

2hard-boiled eggs, quartered

12cherryor grape tomatoes, halved

Fried shallots, Vietnamese corianderorbasil leaves, sambal oelekand/orPersian lime quarters for garnish (optional)

DirectionsTo prepare spice paste:Add shallots, garlic, macadamias, galangal (or ginger), turmeric, 1 teaspoon coriander and ½ teaspoon salt to a food processor. Pulse until a coarse paste forms, about 2 to 3 minutes, using a rubber spatula to scrape the sides of the bowl as needed.Ali RedmondTo prepare laksa:Heat 2 tablespoons oil in a large pot over medium heat; add the spice paste and lemongrass. Cook, stirring, until fragrant, 3 to 4 minutes. Stir in 4 cups broth; bring to a boil over high heat. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Add 1 cup coconut milk; cook, stirring, until heated through (don’t let the soup boil). Add ⅛ teaspoon salt.Ali RedmondMeanwhile, cut and cook 2 packages noodles according to package directions.To assemble, divide the noodles, 1 cup bean sprouts, 2 cups chicken, quartered eggs and halved tomatoes among 4 bowls. Remove and discard the lemongrass; divide the broth among the bowls, about 1¼ cups each. Garnish with fried shallots, Vietnamese coriander (or basil), sambal oelek and/or lime quarters, if desired.Ali RedmondTipBruising and tying a stalk of lemongrass before simmering it in broth allows its fragrant, citrusy essence to infuse the dish while keeping the stalk intact for easy removal. To bruise, lay the lemongrass stalk on a cutting board and use the spine of your knife to smash it until it’s pliable enough to be tied.Nutrition InformationServing Size: 2 cupsCalories 314, Fat 16g, Saturated Fat 5g, Cholesterol 151mg, Carbohydrates 15g, Total sugars 4g, Added sugars 0g, Protein 28g, Fiber 5g, Sodium 713mg, Potassium 490mgEatingWell.com, September 2024

Directions

To prepare spice paste:Add shallots, garlic, macadamias, galangal (or ginger), turmeric, 1 teaspoon coriander and ½ teaspoon salt to a food processor. Pulse until a coarse paste forms, about 2 to 3 minutes, using a rubber spatula to scrape the sides of the bowl as needed.Ali RedmondTo prepare laksa:Heat 2 tablespoons oil in a large pot over medium heat; add the spice paste and lemongrass. Cook, stirring, until fragrant, 3 to 4 minutes. Stir in 4 cups broth; bring to a boil over high heat. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Add 1 cup coconut milk; cook, stirring, until heated through (don’t let the soup boil). Add ⅛ teaspoon salt.Ali RedmondMeanwhile, cut and cook 2 packages noodles according to package directions.To assemble, divide the noodles, 1 cup bean sprouts, 2 cups chicken, quartered eggs and halved tomatoes among 4 bowls. Remove and discard the lemongrass; divide the broth among the bowls, about 1¼ cups each. Garnish with fried shallots, Vietnamese coriander (or basil), sambal oelek and/or lime quarters, if desired.Ali RedmondTipBruising and tying a stalk of lemongrass before simmering it in broth allows its fragrant, citrusy essence to infuse the dish while keeping the stalk intact for easy removal. To bruise, lay the lemongrass stalk on a cutting board and use the spine of your knife to smash it until it’s pliable enough to be tied.Nutrition InformationServing Size: 2 cupsCalories 314, Fat 16g, Saturated Fat 5g, Cholesterol 151mg, Carbohydrates 15g, Total sugars 4g, Added sugars 0g, Protein 28g, Fiber 5g, Sodium 713mg, Potassium 490mg

To prepare spice paste:Add shallots, garlic, macadamias, galangal (or ginger), turmeric, 1 teaspoon coriander and ½ teaspoon salt to a food processor. Pulse until a coarse paste forms, about 2 to 3 minutes, using a rubber spatula to scrape the sides of the bowl as needed.

a photo of the ingredients mixed together in the food processor

To prepare laksa:Heat 2 tablespoons oil in a large pot over medium heat; add the spice paste and lemongrass. Cook, stirring, until fragrant, 3 to 4 minutes. Stir in 4 cups broth; bring to a boil over high heat. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Add 1 cup coconut milk; cook, stirring, until heated through (don’t let the soup boil). Add ⅛ teaspoon salt.

a photo of the laksa cooking in a dutch oven with coconut milk being poured in

Meanwhile, cut and cook 2 packages noodles according to package directions.

To assemble, divide the noodles, 1 cup bean sprouts, 2 cups chicken, quartered eggs and halved tomatoes among 4 bowls. Remove and discard the lemongrass; divide the broth among the bowls, about 1¼ cups each. Garnish with fried shallots, Vietnamese coriander (or basil), sambal oelek and/or lime quarters, if desired.

a photo of the Laksa Ayam being put together in a bowl

TipBruising and tying a stalk of lemongrass before simmering it in broth allows its fragrant, citrusy essence to infuse the dish while keeping the stalk intact for easy removal. To bruise, lay the lemongrass stalk on a cutting board and use the spine of your knife to smash it until it’s pliable enough to be tied.

Tip

Bruising and tying a stalk of lemongrass before simmering it in broth allows its fragrant, citrusy essence to infuse the dish while keeping the stalk intact for easy removal. To bruise, lay the lemongrass stalk on a cutting board and use the spine of your knife to smash it until it’s pliable enough to be tied.

Nutrition InformationServing Size: 2 cupsCalories 314, Fat 16g, Saturated Fat 5g, Cholesterol 151mg, Carbohydrates 15g, Total sugars 4g, Added sugars 0g, Protein 28g, Fiber 5g, Sodium 713mg, Potassium 490mg

Nutrition Information

Serving Size: 2 cupsCalories 314, Fat 16g, Saturated Fat 5g, Cholesterol 151mg, Carbohydrates 15g, Total sugars 4g, Added sugars 0g, Protein 28g, Fiber 5g, Sodium 713mg, Potassium 490mg

Serving Size: 2 cups

Calories 314, Fat 16g, Saturated Fat 5g, Cholesterol 151mg, Carbohydrates 15g, Total sugars 4g, Added sugars 0g, Protein 28g, Fiber 5g, Sodium 713mg, Potassium 490mg

EatingWell.com, September 2024

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SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.Su HK, Chen WC, Lu JH, et al.The effects of using Tempeh as a supplement for type 2 diabetes. Food Sci Nutr. 2023;11(6):3339-3347. doi:10.1002/fsn3.3319U.S. Department of Health & Human Services, Office of Minority Health.Diabetes and Asian Americans.U.S. Department of Agriculture. FoodData Central.Shirataki Noodles.

Sources

EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.Su HK, Chen WC, Lu JH, et al.The effects of using Tempeh as a supplement for type 2 diabetes. Food Sci Nutr. 2023;11(6):3339-3347. doi:10.1002/fsn3.3319U.S. Department of Health & Human Services, Office of Minority Health.Diabetes and Asian Americans.U.S. Department of Agriculture. FoodData Central.Shirataki Noodles.

EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.

Su HK, Chen WC, Lu JH, et al.The effects of using Tempeh as a supplement for type 2 diabetes. Food Sci Nutr. 2023;11(6):3339-3347. doi:10.1002/fsn3.3319U.S. Department of Health & Human Services, Office of Minority Health.Diabetes and Asian Americans.U.S. Department of Agriculture. FoodData Central.Shirataki Noodles.

Su HK, Chen WC, Lu JH, et al.The effects of using Tempeh as a supplement for type 2 diabetes. Food Sci Nutr. 2023;11(6):3339-3347. doi:10.1002/fsn3.3319

U.S. Department of Health & Human Services, Office of Minority Health.Diabetes and Asian Americans.

U.S. Department of Agriculture. FoodData Central.Shirataki Noodles.