Quick Assam Laksa with Shrimp
A tangy, aromatic noodle soup built on store-bought laksa paste and coconut milk, finished with fresh shrimp in under 25 minutes. Bold tamarind flavor balanced with creamy richness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 3 tablespoons Laksa paste (Malaysian, such as Tean's or AROY)
- 1 can (13.5 oz) Coconut milk, full-fat
- 2 cups Fish stock or water
- 8 oz Large shrimp, peeled and deveined
- 6 oz Fresh rice noodles or ramen noodles
- 1 whole Lime, halved
Instructions
- 1
Pour 2 cups of fish stock into a 4-quart pot and set it over medium-high heat; wait until you see steam rising and small bubbles forming at the bottom, about 4 minutes.
- 2
Add 3 tablespoons of laksa paste to the hot stock, stirring with a wooden spoon until no lumps remain and the paste dissolves into the broth, about 1 minute.
- 3
Pour in the full can of coconut milk, stirring constantly until the mixture looks uniform and creamy with no visible white streaks, about 2 minutes.
- 4
Add the 8 ounces of shrimp to the simmering broth, stirring occasionally, and cook until they turn opaque pink from tail to head, about 3 minutes.
- 5
Add the 6 ounces of rice noodles directly to the pot and stir gently to separate them; cook until they are tender when bitten but still have a slight resistance, about 4 minutes.
- 6
Squeeze the juice from the lime halves into the pot and stir once to combine, about 15 seconds.
- 7
Pour the soup into two bowls, dividing the noodles and shrimp equally, and serve immediately while steaming hot.
Tools you’ll need
- 4-quart pot with lid
- wooden spoon
- measuring spoons
- measuring cups
- two serving bowls
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.
