Easy Shrimp Laksa Soup
A quick and delicious version of the classic Southeast Asian noodle soup, featuring succulent shrimp in a rich, spicy, and creamy coconut milk broth, ready in under 40 minutes.
Ingredients
- 200 g rice noodles cooked according to package directions
- 200 g shrimp peeled and deveined
- 1 cup full-fat coconut milk
- 2 tbsp laksa paste adjust to taste
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 tbsp vegetable oil
- 1 lime juice for serving
- fresh cilantro leaves for garnish
Instructions
- 1. Cook the rice noodles according to package directions. Drain and set aside.
- 2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- 3. Add the minced garlic and laksa paste to the pot. Stir well and cook for 1-2 minutes until fragrant.
- 4. Pour in the chicken or vegetable broth and coconut milk. Bring the mixture to a simmer, stirring occasionally.
- 5. Add the peeled shrimp to the simmering broth. Cook for 2-3 minutes, or until the shrimp turn pink and opaque.
- 6. To serve, divide the cooked rice noodles among bowls. Ladle the laksa soup with shrimp over the noodles.
- 7. Garnish with fresh cilantro leaves and a squeeze of fresh lime juice. Serve hot.
Notes
Adjust the amount of laksa paste to your preferred spice level. For added freshness, garnish with bean sprouts, a hard-boiled egg, or fried tofu puffs. Chicken or firm tofu can be substituted for shrimp.