Curry Laksa

Name: Curry Laksa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 lb raw shrimp, peeled; 1/4 cup laksa paste; 1 can canned coconut milk; 4 cups vegetable broth; 8 oz rice vermicelli noodles, soaked; 4 oz tofu puffs, halved; 2 tbsp fish sauce; 2 cups fresh bean sprouts

A rich and fragrant coconut noodle soup layered with shrimp, tofu puffs, and fresh bean sprouts.

30 minMediumServes 4540 cal/serving

MalaysianSoupStovetopPescatarianHigh ProteinDairy-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 lb raw shrimp, peeled
1/4 cup laksa paste
1 can canned coconut milk
4 cups vegetable broth
8 oz rice vermicelli noodles, soaked
4 oz tofu puffs, halved
2 tbsp fish sauce
2 cups fresh bean sprouts

Instructions

1

Heat vegetable oil in a pot over medium heat, then add 1/4 cup laksa paste and fry for 2 minutes until fragrant.
2

Pour in 4 cups vegetable broth and 1 can canned coconut milk, bringing the liquid to a gentle simmer.
3

Stir in 4 oz halved tofu puffs and 2 tbsp fish sauce, simmering for 5 minutes.
4

Add 1 lb peeled raw shrimp to the broth and cook for 3 minutes until opaque and reaching an internal temperature of 145°F.
5

Divide 8 oz soaked rice vermicelli noodles and 2 cups fresh bean sprouts into serving bowls, then ladle the hot soup and shrimp over them.

Questions

How long does Curry Laksa keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Curry Laksa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Maple Cinnamon Roasted Butternut Squash side
Grilled Peach and Burrata Salad salad

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