Coconut Shrimp Laksa (Spiced Coconut Broth Noodle Soup with Shrimp)
Coconut shrimp laksa is a Southeast Asian noodle soup built on a broth of coconut milk, spice paste, and chicken stock that manages to be simultaneously rich, spicy, and aromatic. The laksa paste - a pounded blend of lemongrass, galangal, turmeric, dried shrimp, dried chilies, and shrimp paste - is fried in oil until deeply fragrant before coconut milk and stock are poured in. The resulting broth is thick and creamy with visible pools of chili oil floating on the surface. Shrimp are cooked shell-on in the broth to extract maximum flavor, then peeled and placed back on top. Rice noodles form the base of each bowl, topped with bean sprouts, halved hard-boiled egg, and cubes of fried tofu puff that soak up the broth like sponges. A squeeze of lime and a drizzle of fish sauce finish the bowl, adding acid and salt that sharpen the richness of the coconut. In Singapore and Malaysia, laksa is eaten from early morning through late night, served at hawker stalls that often specialize in this single dish.
Adjust Servings
Instructions
- 1
Devein shrimp, rinse lightly in salted water, and drain.
- 2
Cook laksa paste in a little oil for 1 minute until fragrant.
- 3
Add chicken stock and coconut milk; simmer 8 minutes over medium heat.
- 4
Season with fish sauce, then add shrimp and tofu puffs for 3 minutes.
- 5
Cook noodles separately, place in bowls, and top with bean sprouts.
- 6
Pour hot laksa broth over and serve immediately.
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