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Curry Laksa

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

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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. 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. 2

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

  3. 3

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

  4. 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. 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.

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Questions

What internal temperature should Curry Laksa reach?

For Curry Laksa, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of fish sauce in Curry Laksa?

The entry for Curry Laksa calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Curry Laksa?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Curry Laksa uses 1 lb raw shrimp, peeled.

How much protein is in Curry Laksa?

One serving (the recipe makes 4) has 26 g of protein in about 540 calories, alongside 48 g carbohydrate and 28 g fat, plus 3 g fiber and 920 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Can I freeze Curry Laksa?

Yes. Refrigerate Curry Laksa for 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. The noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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