It so happens that halibut and coconut laksa (part soup, part noodles with fragrant gravy) floats my boat this week. I don't know about you but ever since starting the Autoimmune Protocol I have developed a new found love affair with soup. Even the children, who once upon a time rejected their liquid bowls so vehemently, have joined the fan club. I even think that of all the leftover meals concocted from our Christmas Day feast (of which there were many as a 13 pounder goes a pretty loooooooong way with four!), it was that final, vegetable chunky and turkey rich broth that was the highlight. Having simmered the carcass an entire day before tossing in an assortment of chopped roots and finally the remnant trimmings from the bird, I'm pleased to say my efforts and patience were rewarded well. It was divine! My laksa deliberately errs on the milder side to keep it completely family friendly, however should you want to turn up the heat somewhat, adding a splash or three of fish sauce and the juice of a lime should do the trick. Although it won't be low histamine any more, and that is the purpose of today's recipe!
I wrote this laksa as part of my low histamine series (along with this, this, this and yep, there's this one too!) and as a result have been taking notice of my own possible relationship with this immune irritant (more on that another day). Histamine tolerance in the body can be explained as something akin to a bucket - that is, your body can handle a gradual build up but once that bucket overflows, your body doesn't hang about at letting you know it's time for action. That could be in a variety of ways, maybe subtly maybe not, but a mere handful of examples could include hives, rashes, flushes, headaches, nausea and mood swings. So what you do is address the issue, spend some time decreasing the levels in that bucket by tending to your gut health, until you start to feel better. Then you need to wise up on the foods that could be problematic for you and store that information in your grey matter for the next time you feel the urge to put bacon, olives, avocado, sauerkraut and an orange on your plate for breakfast. However - looking to the root cause is to be advised so if you think that histamine may be an issue for you, have a listen to Eileen's timely podcast with specialist, Alison Vickery.
So what can I tell you about today's recipe, other than the fact you'll have gathered it is low in histamines? Well, given the inclusion of both ginger and turmeric, it had to be made whilst my boy was away at camp on account of him being allergic to both (ginger and turmeric - not the camp). I suppose I could have made it under cover of darkness but that would just be plain silly. I need my sleep after all (more to share on that too). But aside from that I think you'll find this creamy, daintily aromatic laksa a refreshing change from the gutsy broths you've likely been ploughing through since winter began. The perfect lunch!
Happy weekend everyone - and don't forget to enter my giveaway for a chance to snag a copy of A Simple Guide to the Autoimmune Protocol. It ends Saturday night! x
![Halibut and Coconut Laksa [HFE]](https://i0.wp.com/healingfamilyeats.com/wp-content/uploads/2015/11/Halibut-and-Coconut-Laksa-HFE.jpg?resize=683%2C1024)
halibut and coconut laksa
This recipe is absolutely delicious with wild salmon too!
(Serves: 4)
Print the recipe here
1 packet kelp noodles *
1 medium onion, chopped
1 inch piece fresh ginger, peeled and chopped
1 stalk lemongrass, chopped
1 tbsp coconut oil
1 tsp ground turmeric
2 cups chicken broth
2 cups coconut milk
4 green onions, sliced on the diagonal
3 small bok choy, leaves separated
generous pinch sea salt
4 pieces halibut, skin removed
cilantro leaves to garnish
Start by rinsing the noodles thoroughly. Put them into a large pan of filtered water and bring up to a boil. Turn off the heat and leave whilst you get on and make the laksa. I like to do this to give it a final rinse and start the noodles softening.
Put the onion, ginger and lemongrass into a high speed blender with 1/4 cup filtered water and whizz to a thick paste. Heat the coconut oil into a large pan and add the paste. Cook for a couple of minutes or so until fragrant and any excess water has evaporated. Stir in the turmeric, cook a further minute then pour in the broth and coconut milk. Bring up to a simmer and cook gently for 5 minutes to let the flavours infuse. Drain the noodles and add to the pan with the spring onions and bok choy. Cook a further 3-4 minutes until the greens have wilted. Add sea salt to taste.
Meanwhile, put a couple of inches worth of filtered water into a large sauté pan and bring up to a simmer. Place the halibut into the water, turn off the heat, cover with a lid and gently poach for 8-10 minutes until just opaque.
Divide the laksa between four bowls. Remove the halibut from the poaching liquor, break into large chunks and add to the laksa. Garnish with the cilantro.
A couple of notes:
* If you cannot find kelp noodles, use zucchini instead : Cut the ends off 3 large zucchini and peel the skin if you wish. Using a spiralizer or a julienne peeler, make long ‘noodles’ from each zucchini. Drop into a large pan of boiling water, remove from the heat and allow to cook through for about 3-4 minutes until tender, or however you like to serve them, being careful not to overcook or they will break up.
My laksa deliberately errs on the milder side to keep it completely family friendly, however should you want to turn up the heat somewhat, adding a splash or three of fish sauce and the juice of a lime should do the trick. Although it won't be low histamine any more!
Sounds delicious!! And the photos are beautiful 🙂
Thanks so much Tracey. I appreciate it 🙂
As Tracy mentioned, beautiful photos!! A multi-talented woman, you are!
I also wanted to suggest that if kelp noodles are not available, one may have more luck finding sweet potato starch noodles at their local Asian market. I've used them a few times, and thought that those in the photo were sweet potato starch noodles, until I looked at the recipe! I'll have to look for the kelp noodles next time I'm there!
Look forward to trying this recipe next time I see wild caught halibut on sale! 🙂
Thanks so much Krys, you're so sweet 🙂
Thanks also for the suggestion of sweet potato noodles, that's a great option (though not for GAPS or SCD followers). Oh and just so you know, any firm fish would be lovely here, it doesn't have to be halibut. I've used salmon which goes really well with the other flavours.
Have a lovely weekend!
Been stalking your website, love it. When are you going to come out with your own cookbook?!?! Including all your photos and recipes? I hope soon!
Aw that's sweet, thanks. And keep stalking, I need people like you in my life 🙂
Have a lovely weekend!
🙂 by the way Halibut is $17.99 a pound here! I might treat myself or sub.
Ouch! Don't worry, any firm fish will be fine. White or salmon - it's all delicious!
Amber is right...I'm waiting for your cookbook. You won't need to hire a photographer, nor should you!
Gorgeous and looks delicious!
With the lemongrass, how "hot" would you say that this dish is?
Thank you Susan, I can always rely on you for a self esteem boost 🙂 . I appreciate it!
The dish is deliberately mild to accommodate all tastes and also because it's a low histamine recipe that rules out any form of "heat". If you want it hotter, then a few splashes of fish sauce would be good. Otherwise, I don't think it's an issue.
Yes, you can always count on me for snaps!
Oh, no not hotter! I was worried about it being too hot, and so glad to hear that it's not!
I think that I'll try this with wild Alaskan salmon! I bet that giant wild prawns would be excellent too.
No, not hot. Gorgeous with wild Alaskan salmon and oh my goodness giant wild prawns sounds amazing. Enjoy!!! (not low histamine though 😉 )
Can this be made with salmon? I might be allergic to halibut
Yes, it will be delicious with salmon. I hope you enjoy it 🙂
I make my bone broth from chicken roasted with rosemary ,sage and thyme. Are those seasonings o k for low histamine?
Hi Leslie, yes leafy herbs are definitely low histamine foods 🙂
Success! My husband liked it! He is the true "Let Mikey try it!" He's a plain food eater and the only ingredient he was familiar with was the Halibut. I thought it was marvelous and it will be better next time now that I know the steps! Thanks so much for sharing this filling,delicious soup/stew!
Hi Leslie, I'm so pleased it got the husband approval! 🙂
And glad you enjoyed too!!
Hi,
Was wondering if I can make the soup part today and then put together everything tomorrow?
Thank you so much,
Patty
Yes of course, that'll work fine. Enjoy Patty 🙂
Hi. This is my first time trying this. My daughter was diagnosed with AIP. So I wasn't able to get fresh ginger, will the ground ginger work? Also bought fresh turmeric; will that work? Will I need to make adjustments?
Hi Suzie, fresh/dried ginger and turmeric gives very different results and though I haven't tried this substitution I would be tempted to use 3/4 teaspoon of ground ginger and 1 tablespoon of freshly grated turmeric. Btw next time you see fresh ginger, grab some and store it in the freezer - it will keep for much longer, plus it's easier to grate from frozen. Same applies to turmeric.
I hope you like the Laksa 🙂
Kate,
I made this last night exactly as you suggested and my husband and I loved it! He loved it especially with the fish sauce and lime, and I without for reasons of difficulty with histamines. I was a little nervous at first because the chopped onion, lemon grass and ginger with 1/4 C filtered water when whizzed in my blender was more liquid than a thick paste. Not sure why, but simmering it down to eliminate most of the liquid seemed to work fine. Thank you for this DELICIOUS recipe!
Best wishes,
Christine
Hi Christine, good to know you enjoyed the recipe. I haven't had this one in ages and you've made me crave it now!!
The flavor is great! Instead of 1 lemongrass stalk I used 1 tsp lemongrass powder; I added 2 cloves of garlic to the onion paste and fresh turmeric; I used Native Forest Simple Coconut Milk and homemade organic chicken bone broth; I roasted lemon garlic cod and propped on top of prepped noodle bowls; I had rainbow chard instead of bok choi; I added some sautéed cremini mushrooms, and; I used a small amount of glass noodles because I am AIP for Hashi's, not GAPS or SCD (and because I loathe the taste of shirataki noodles).
While I enjoyed this bowl of super rich yumminess very very much, I am 2 weeks into the elimination phase of AIP (after many years of eating predominantly low-fat vegan) and I cannot do this AIP diet. I am sluggish all of the time and even feel dizzy/vertigo at times. I believe it's all the avocado, coconut, and meat. The saturated fat content in this meal -- 50+ grams per serving per my measurement- is 10 times the daily recommended amount from the AHA. After dinner tonight I did feel nauseated. Thank goodness for peppermint tea!!
Next time I may just 1/2 the broth recipe and use as a sauce to drizzle lightly over greens and some fish (or tofu if I can tolerate soy). The broth is great but 1/4 recipe is a lot of saturated fat between the coconut milk and the coconut oil.
It really does taste lovely, though. Thank you!