Malaysian Asam Laksa with Shrimp
Tangy, spicy tamarind-based noodle soup loaded with shrimp and topped with fresh herbs and crispy garnish. A complete Malaysian dinner in one aromatic bowl.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 3 tbsp tamarind paste
- 2 tbsp red curry paste
- 1.5 tbsp fish sauce
- 6 cups water
- 1 tbsp palm sugar (or brown sugar)
- 1 lb shrimp, peeled and deveined (medium)
- 12 oz fresh rice noodles (or linguine)
- 1 cup fresh herbs (cilantro, mint, Thai basil), roughly chopped
- ½ cup cucumber, julienned, and crispy fried shallots
Instructions
- 1
Mix tamarind paste, curry paste, and fish sauce in a large pot. Whisk in water until curry paste dissolves completely.
- 2
Bring broth to a simmer over medium-high heat, ~5 minutes. Taste and adjust fish sauce or tamarind for balance.
- 3
Add palm sugar and stir until dissolved. The broth should taste tangy, salty, and slightly sweet.
- 4
Add shrimp to simmering broth. Cook 3–4 minutes, stirring occasionally, until pink and cooked through.
- 5
Boil noodles in salted water until tender, drain, and divide among four bowls.
- 6
Ladle hot broth and shrimp over noodles. Top generously with fresh herbs, cucumber, and crispy shallots.
- 7
Serve immediately. Eat while broth is steaming hot.
Tools you’ll need
- large pot (5-quart)
- whisk
- wooden spoon
- large pot for boiling noodles
- colander
- four large bowls
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