Laksa

Name: Laksa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz rice noodles; 12 oz large shrimp, peeled and deveined; 12 oz firm tofu, cubed; 6 cups chicken broth; 1 cup coconut milk; 4 tbsp laksa paste (store-bought); 1 lemongrass stalks, bruised; 2 tsp fish sauce; 4 tbsp fresh lime juice; 2 cups fresh bean sprouts; 1/2 cup fresh cilantro, chopped; 4 green onions, sliced; 1/2 cucumber, diced

Rich Malaysian noodle soup with creamy coconut curry broth, shrimp, tofu, and fresh herbs - a complex, aromatic favorite.

45 minMediumServes 4380 cal/serving

AsianSoupStovetopStandard

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Ingredients

12 oz rice noodles
12 oz large shrimp, peeled and deveined
12 oz firm tofu, cubed
6 cups chicken broth
1 cup coconut milk
4 tbsp laksa paste (store-bought)
1 lemongrass stalks, bruised
2 tsp fish sauce
4 tbsp fresh lime juice
2 cups fresh bean sprouts
1/2 cup fresh cilantro, chopped
4 green onions, sliced
1/2 cucumber, diced

Instructions

1

Bring a pot of water to boil and cook 12 oz rice noodles according to package directions. Drain and set aside.
2

In a large pot, heat 6 cups chicken broth over medium heat.
3

Stir in 4 tbsp laksa paste (store-bought) until fully combined.
4

Add 1 bruised lemongrass stalks and bring to a simmer.
5

Add 12 oz large shrimp, peeled and deveined and 12 oz cubed firm tofu to the broth and cook for 4-5 minutes until shrimp are pink and cooked through.
6

Stir in 1 cup coconut milk, 2 tsp fish sauce, and 4 tbsp fresh lime juice.
7

Simmer for 5 minutes. Taste and adjust seasonings as needed.
8

Remove lemongrass from the pot.
9

Divide cooked noodles among serving bowls.
10

Ladle the curry broth with shrimp and tofu over the noodles.
11

Garnish with 2 cups fresh bean sprouts, 1/2 cup chopped fresh cilantro, 4 sliced green onions, and 1/2 diced cucumber.
12

Serve hot.

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Questions

How do I know when Laksa is done?

Go by the cues in the method rather than the clock. Step 5: cook until shrimp are pink and cooked through.

Is there a substitute for lemongrass in Laksa?

The entry for Laksa calls for 1 lemongrass stalks, bruised. In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use frozen shrimp instead of shrimp in 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 Laksa uses 12 oz large shrimp, peeled and deveined.

Does Laksa contain shellfish?

Yes: 12 oz large shrimp, peeled and deveined. The full allergen list for this entry is soy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Laksa?

Refrigerate 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

Air Fryer Honey Sriracha Brussels Sprouts side
Asian Sesame Slaw salad
Aloo Methi side

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