Coconut Laksa with Shrimp
Creamy, spicy coconut broth loaded with tender shrimp and noodles. Laksa paste does the heavy lifting—just add coconut milk, broth, and seafood.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 3 tbsp laksa paste (red or Penang style)
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 cups seafood or vegetable broth
- ½ lb shrimp, peeled and deveined
- 4 oz rice noodles or egg noodles
- ½ whole lime (juiced)
- ¼ cup green onions or fresh cilantro, chopped
Instructions
- 1
Bring a large pot of salted water to boil. Add noodles and cook until just tender, ~4 minutes. Drain and set aside.
- 2
In the same pot, heat 1 tbsp oil over medium-high. Add laksa paste and cook, stirring, until fragrant, ~1 minute.
- 3
Pour in coconut milk and broth, stirring to break up the paste. Bring to a gentle simmer.
- 4
Add shrimp and cook until pink and cooked through, 3–4 minutes. Do not stir constantly; let them sear lightly.
- 5
Squeeze lime juice into the broth. Taste and adjust with salt and more lime as needed.
- 6
Divide noodles between bowls, ladle broth and shrimp over top, and scatter green onions on the surface.
Tools you’ll need
- large pot
- wooden spoon
- colander
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