Shrimp Laksa
Dive into the bold and aromatic world of Southeast Asian cuisine with this stunning Shrimp Laksa recipe. A tantalizing combination of tender rice noodles swimming in a luxuriously creamy coconut milk broth, this dish bursts with vibrant flavors from savory laksa paste, juicy shrimp, and the perfect balance of fish sauce and a touch of sweetness. Topped with crisp bean sprouts, fresh cilantro, green onions, and a hint of heat from red chili, this Malaysian-inspired noodle soup is both comforting and exotic. Ready in just 35 minutes, Shrimp Laksa is perfect for a quick weeknight dinner or an impressive dish to wow guests. Serve it hot with a squeeze of fresh lime for an added zesty kick, and enjoy a restaurant-quality meal right at home! Keywords: Shrimp Laksa recipe, Malaysian noodle soup, coconut broth, quick dinner ideas, Southeast Asian cuisine.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 300 grams Shrimp (peeled and deveined)
- 400 ml Coconut milk
- 500 ml Chicken stock
- 3 tablespoons Laksa paste
- 2 tablespoons Vegetable oil
- 100 grams Bean sprouts
- 2 tablespoons Fresh cilantro (chopped)
- 1 whole Lime (cut into wedges)
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 2 stalks Green onions (sliced)
- 1 whole Red chili (sliced, optional)
- 2 whole Boiled egg (halved, optional)
Instructions
Soak the rice noodles in hot water for 10 minutes or until soft, then drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and cook for 2-3 minutes, stirring constantly, until fragrant.
Pour in the chicken stock and bring it to a simmer. Stir in the coconut milk, fish sauce, and sugar. Simmer for 5 minutes.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Divide the soaked rice noodles into serving bowls. Ladle the laksa soup over the noodles, ensuring each bowl gets a generous portion of shrimp.
Top with bean sprouts, green onions, cilantro, and slices of red chili for garnish. Add a boiled egg half to each bowl if desired.
Serve hot with a wedge of lime on the side for squeezing over the soup.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 10.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
