Classic Shrimp Laksa with Rice Noodles
This recipe prepares a classic Shrimp Laksa featuring a rich, aromatic coconut milk broth infused with curry paste, fish sauce, and spices. Quick-cooking shrimp and al dente rice noodles are combined and served in bowls, garnished with fresh bean sprouts, cilantro, and basil for a vibrant, flavorful noodle soup.
Equipment
- 1 Wok or large pot For cooking the broth
- 1 Large Pot For cooking noodles
- 2 Large shallow bowls For serving
- 1 Ladle For serving broth
Ingredients
Main
- 1/2 cup Laksa Curry Paste recipe follows, or store-bought yellow curry paste or Tom Yum paste
- 3 cups low-sodium chicken stock
- 2 tablespoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon light brown sugar
- Juice of 1 lime
- One 14-ounce can coconut milk
- 7 ounces dried flat wide rice noodles
- 1 pound medium shrimp deveined, tails left on
- 1 1/2 cups bean sprouts
- Sea salt
- Cayenne pepper or red chili flakes
- Small handful fresh cilantro stems
- Small handful fresh Thai basil stems
- 1/4 cup coconut milk
- 3 tablespoons shrimp paste
- 1 tablespoon vegetable oil
- 2 teaspoons light brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
- 1/2 teaspoon chili powder or cayenne pepper
- 2 cloves garlic crushed
- 2 stalks lemongrass smashed and roughly chopped
- One 1-inch piece fresh ginger peeled and sliced
- 1 yellow onion chopped
- 1 red Fresno chile stemmed and sliced crosswise
Instructions
- Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
Notes
Ensure your wok or pot is hot before adding the curry paste; this helps bloom the spices and deepen the flavor. Watch the shrimp closely as they cook very quickly and can become tough if overdone—they only need a couple of minutes until they turn pink and opaque. Rinsing the rice noodles in cold water after boiling prevents them from sticking together and stops the cooking process, ensuring a perfect al dente texture in the finished dish. Taste and adjust seasoning before serving; Laksa should have a balance of spicy, sour, salty, and sweet.