Asam Laksa with Shrimp
Tangy, aromatic Malaysian fish soup with shrimp and rice noodles. Built on tamarind paste and laksa paste for authentic flavor in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 22g
Ingredients
- 4 cups fish or seafood stock
- 3 tbsp laksa paste
- 2 tbsp tamarind paste
- ½ lb large shrimp, peeled and deveined
- 6 oz rice noodles
- 1 whole lime
- ¼ cup fresh cilantro, chopped
- 1 whole red Thai chili, thinly sliced (optional)
Instructions
- 1
Bring stock to a boil in a large pot over medium-high heat, about 3 minutes.
- 2
Stir in laksa paste and tamarind paste until smooth. Simmer 2 minutes to bloom flavors.
- 3
Add shrimp. Simmer until opaque and cooked through, 3–4 minutes. Don't overcook.
- 4
While shrimp cooks, soak rice noodles in hot water until softened, about 4 minutes. Drain.
- 5
Squeeze lime juice into the broth. Taste and adjust salt and spice as needed.
- 6
Divide noodles into bowls. Ladle broth and shrimp over top. Garnish with cilantro and chili.
Tools you’ll need
- large pot (4–5 quart)
- wooden spoon
- bowls
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
