Shrimp Laksa
Spicy Malaysian coconut noodle soup with succulent shrimp
Ingredients
Instructions
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Prepare the noodlesSoak the rice noodles in hot water according to package instructions until they are tender but still firm. Drain well and set aside. If using egg noodles, cook according to package instructions.
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Make the laksa brothHeat vegetable oil in a large pot over medium heat. Add the laksa paste and stir-fry for 2-3 minutes until fragrant. Add lemongrass and kaffir lime leaves, stirring for another minute to release their aromas.
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Add liquids and seasoningsPour in the coconut milk and broth, then add fish sauce and brown sugar. Bring to a gentle simmer (do not boil rapidly as coconut milk can separate). Let it simmer for about 10 minutes to allow flavors to meld together.
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Cook the shrimpAdd the peeled and deveined shrimp to the simmering broth. Cook for 3-4 minutes until they turn pink and are just cooked through. Be careful not to overcook as they will become tough.
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Assemble the laksaDivide the prepared noodles among four large serving bowls. Ladle the hot broth and shrimp over the noodles. Remove lemongrass stalks and lime leaves before serving or warn diners not to eat them.
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Add fresh toppingsTop each bowl with bean sprouts, fresh herbs, and optional sliced chilies. Serve immediately with lime wedges on the side for diners to squeeze over their soup according to taste.
Nutritional Information
580
Calories
per serving
25
Protein
g per serving
45
Carbohydrates
g per serving
35
Total Fat
g per serving
26
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
1250
Sodium
mg per serving
15
Vitamin C
% daily value
20
Iron
% daily value
Shrimp Laksa is Also Known As
Laksa Udang, Prawn Laksa, Curry Laksa, Nyonya Laksa, Curry Mee or Spicy Coconut Shrimp Noodle Soup
