Laksa is a traditional Malaysian spicy coconut curry noodle soup with shrimp. This flavorful authentic Laksa recipe may have a long list of ingredients, but it’s super easy. You basically make a spice paste in the food processor, simmer in coconut milk and add shrimp. Twenty minutes tops and it will taste like you spent the day slaving away in the kitchen. Feel free to play around with the heat factor by adding or subtracting chilies. Enjoy!
Shrimp Laska Soup
Serves: 4
Ingredients
- curry paste:
- 1-2 tablespoons oil (I use melted coconut, but any vegetable is fine)
- 3 garlic cloves
- 2 stalks lemongrass, outer layer removed, white part only, roughly chopped
- 1 inch piece of ginger, peeled
- 2 shallots, peeled and roughly chopped
- 1 tsp turmeric
- ½ tsp ground coriander
- 1-2 red chiles, fresh (more or less, depending on your taste)
- ½ tsp salt
- 2 cups chicken stock
- 1 pound shrimp, peeled and deveined and tails removed if desired
- 1-14 oz can coconut milk
- 2 teaspoons brown sugar
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 pound rice noodles of your choice
- cilantro, basil and bean sprouts for granish
Instructions
- Put all ingredients for paste in a food processor and run until smooth, scraping down sides a couple times.
- Heat a large soup pot and add the paste and a little bit of coconut milk, about 3 tablespoons. Let simmer for 3-4 minutes then add the rest of the coconut milk, chicken broth, lime juice, fish sauce and sugar and simmer for 15 minutes.
- Meanwhile, cook noodles according to package directions as set aside.
- Add the shrimp to the soup pot and simmer for 3-4 minutes until cooked. Remove from the heat. Adjust seasonings.
- To serve, divide the noodles between 4 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, and/or sprouts and serve immediately.
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