10-Min Laksa Bowl with Shrimp
Tangy, spicy laksa broth built on laksa paste and coconut milk, topped with tender shrimp and rice noodles. Ready in under 20 minutes—the shortcut version that tastes like you simmered for hours.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 3 tbsp laksa paste
- 1 can (13.5 oz) coconut milk, full-fat
- 1 tbsp fish sauce
- 2 tbsp lime juice
- ¾ lb shrimp, large, peeled
- 4 oz rice noodles, thin
- ½ medium cucumber, sliced thin
Instructions
- 1
Bring 3 cups water to a boil in a pot. Stir in laksa paste until dissolved, about 30 seconds.
- 2
Pour in coconut milk and fish sauce. Stir and simmer for 4 minutes until broth turns fragrant and golden.
- 3
Cook rice noodles in boiling salted water until tender, about 4 minutes. Drain and divide between two bowls.
- 4
Add shrimp to the broth and cook until pink throughout, about 3 minutes—don't stir constantly.
- 5
Squeeze lime juice into the broth and taste—add salt or fish sauce if needed.
- 6
Pour broth and shrimp over noodles. Top with cucumber slices and serve immediately.
Tools you’ll need
- large pot
- wooden spoon
- colander
- two bowls
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