20-Min Laksa with Gai Lan & Mantou
Spiced coconut broth with shrimp, fresh gai lan, and crispy fried buns. A viral Malaysian bowl that feels fancy but comes together in 20 minutes using a laksa paste shortcut.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 can (13.5 oz) coconut milk, full-fat
- 3 tbsp laksa paste (Malaysian red curry)
- 1 lb shrimp, peeled and deveined
- 8 oz gai lan (Chinese broccoli)
- 8 oz rice noodles, dried (vermicelli)
- 1 tbsp fish sauce
- 1 whole lime (juiced)
- 8 pieces fried mantou buns (frozen or prepared)
Instructions
- 1
Boil rice noodles in salted water until al dente, ~4 minutes. Drain and set aside.
- 2
Heat 2 cups water in a large pot over medium. Whisk in laksa paste until smooth and fragrant, ~90 seconds.
- 3
Pour in coconut milk. Stir and bring to a gentle simmer without boiling, ~2 minutes.
- 4
Add shrimp and cook until they curl and turn pink, ~3 minutes. Stir in fish sauce and lime juice.
- 5
Toss gai lan into the pot and wilt for 60 seconds, then divide noodles among four bowls.
- 6
Ladle hot broth, shrimp, and gai lan over noodles. Warm mantou buns in a skillet or microwave, then serve alongside.
Tools you’ll need
- large pot (3-quart or bigger)
- colander
- whisk
- skillet (for mantou warming, optional)
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