Description
A simplified, comforting Laksa soup with a rich coconut broth, shrimp, rice noodles, and fresh toppings, ready in about 30 minutes.
Ingredients
Scale
1 tbsp coconut or vegetable oil
3 tbsp Laksa paste
13.5 oz can full-fat coconut milk
4 cups chicken or vegetable broth
1 tbsp fish sauce
1 tsp brown sugar
7 oz rice noodles
1 lb medium shrimp, peeled
2 cups bean sprouts
4 hard-boiled eggs, halved
Fresh cilantro & lime wedges
Instructions
- Heat oil in a large pot over medium heat. Add Laksa paste and cook for 1-2 minutes until fragrant
- Pour in coconut milk and broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer
- Add shrimp to the simmering broth. Cook for 3-4 minutes until pink and opaque, then remove with a slotted spoon and set aside
- Cook rice noodles according to package directions. Divide noodles among bowls, top with shrimp, bean sprouts, and a halved egg. Ladle hot broth over everything. Garnish with cilantro and a squeeze of lime
Notes
For a vegetarian version, use vegetable broth and substitute shrimp with tofu or extra vegetables.
Store broth, noodles, and toppings separately in the fridge for up to 3 days to prevent sogginess.
Adjust spice level by starting with less Laksa paste and adding more to taste.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 300mg
Keywords: laksa, soup, shrimp, dinner