Coconut Shrimp Laksa (Spiced Coconut Broth Noodle Soup with Shrimp)
Quick answer
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.
What makes this special
- Galangal and shrimp paste dissolved into coconut milk build the layered broth base of Coconut Shrimp Laksa.
- Galangal and shrimp paste in laksa paste dissolve into coconut milk for a creamy layered broth
- Shrimp simmered shell-on to extract flavor, then shelled and returned to the bowl
Key ingredients
Core cooking flow
- 1 Score the back of 220g shrimp to remove the vein, rinse lightly in salted water, and drain.
- 2 Heat oil in a pot and fry 2 tbsp laksa paste over medium heat for 1 minute u...
- 3 Add 400ml chicken stock and 300ml coconut milk.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Score the back of 220g shrimp to remove the vein, rinse lightly in salted water, and drain.
- 2Control
Heat oil in a pot and fry 2 tbsp laksa paste over medium heat for 1 minute until the red oil separates and a deep aroma rises.
- 3Control
Add 400ml chicken stock and 300ml coconut milk.
Simmer over medium heat for 8 minutes until the paste flavor is evenly distributed throughout the broth.
- 4Season
Season with 1 tbsp fish sauce, then add the shrimp and 80g tofu puffs.
Cook for 3 minutes until the shrimp turn pink and the tofu absorbs the broth.
- 5Heat
Cook 180g rice noodles in boiling water for 3 to 4 minutes, rinse under cold water, place in bowls, and top with 100g bean sprouts.
- 6Finish
Pour the hot laksa broth generously over the noodles and serve immediately.
The coconut milk thickens as it cools, so serve right away.
After the steps
Pick a recipe that fits this dish.
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