Description
A fragrant and creamy Southeast Asian noodle soup with coconut milk, spicy curry broth, tender shrimp, and fresh herbs — Laksa is bold, comforting, and packed with layers of flavor.
Ingredients
Units
Scale
- 2 tbsp laksa paste (store-bought or homemade)
- 1 tbsp vegetable oil
- 2 cups chicken or seafood stock
- 1 1/2 cups coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- Juice of 1/2 lime
- 8–10 large shrimp, peeled and deveined
- 5 oz rice noodles, soaked and cooked
- 1 cup bok choy or spinach
- 1/4 cup bean sprouts
- 2 tbsp crispy fried shallots (optional)
- 2 scallions, thinly sliced
- Fresh cilantro, chopped
- Lemon or lime wedge for serving
Instructions
- Heat oil in a large pot over medium heat. Add laksa paste and sauté for 1–2 minutes until aromatic.
- Pour in chicken or seafood stock and bring to a simmer.
- Stir in coconut milk, fish sauce, sugar, and lime juice.
- Add shrimp and cook for 2–3 minutes until just pink and cooked through. Remove from heat.
- In serving bowls, place cooked rice noodles and a handful of greens (bok choy or spinach).
- Ladle hot soup over the noodles, ensuring each bowl gets shrimp.
- Top with bean sprouts, scallions, cilantro, and crispy shallots if using.
- Serve with a lemon or lime wedge on the side.
Notes
- Adjust the heat by varying the amount of laksa paste.
- Use seafood stock for deeper ocean flavor.
- Fresh herbs and crispy shallots add texture and aroma — don’t skip them!
- Noodles can be prepared ahead for quick assembly.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 135mg
