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 |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 3375 mg | 147% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 44.4 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 15.6 mcg | 78% | |
| Calcium | 321 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1836 mg | 39% | |
*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.
