Coconut Shrimp Laksa (Spiced Coconut Broth Noodle Soup with Shrimp)

Name: Coconut Shrimp Laksa (Spiced Coconut Broth Noodle Soup with Shrimp)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: shrimp 220 g; coconut milk 300 ml; chicken stock 400 ml; laksa paste 2 tbsp; rice noodles 180 g; bean sprouts 100 g; fried tofu puffs 80 g; fish sauce 1 tbsp

Quick answer

Total time: 38 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Laksa paste fried in oil until it bleeds red does most of the work, and coconut milk and chicken stock turn it into a spicy, creamy broth.

Fried tofu puffs act like sponges, soaking up that broth so they burst when bitten, while the shrimp spend just 3 minutes in the pot and stay plump. This style of curry noodle soup is everyday food in Singapore and Malaysia. Coconut milk turns thick and heavy as it cools, so the bowls go to the table as soon as the broth is poured.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

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 until the red oil separates and a deep aroma rises.
3

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.
4

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.
5

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.
6

Pour the hot laksa broth generously over the noodles and serve immediately.

The coconut milk thickens as it cools, so serve right away.