Rice Noodle Laksa

Name: Rice Noodle Laksa
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 8 oz dried flat rice noodles (about 1/4-inch wide); 1 lb large shrimp, peeled and deveined; 2 cans full-fat coconut milk (13.5 oz); 4 cups chicken stock (or seafood stock); 4 tbsp laksa paste (store-bought, such as Yeo's or Prima Taste); 2 lemongrass stalks, bruised, cut; 2 tbsp fish sauce; 2 tbsp fresh lime juice; 2 tsp granulated sugar; 2 tbsp neutral oil; 2 cups fresh bean sprouts; 4 green onions, sliced; 1/2 cup fresh cilantro leaves; 8 lime wedges (for serving)

A rich, spiced coconut milk broth filled with rice noodles, shrimp, and aromatic laksa paste made from chiles, lemongrass, and galangal. This Malaysian street-food classic is deeply satisfying and naturally gluten-free.

65 minMediumServes 4540 cal/serving

MalaysianSoupStovetopPescatarianHigh FiberHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

8 oz dried flat rice noodles (about 1/4-inch wide)
1 lb large shrimp, peeled and deveined
2 cans full-fat coconut milk (13.5 oz)
4 cups chicken stock (or seafood stock)
4 tbsp laksa paste (store-bought, such as Yeo's or Prima Taste)
2 lemongrass stalks, bruised, cut
2 tbsp fish sauce
2 tbsp fresh lime juice
2 tsp granulated sugar
2 tbsp neutral oil
2 cups fresh bean sprouts
4 green onions, sliced
1/2 cup fresh cilantro leaves
8 lime wedges (for serving)

Instructions

1

Soak 8 oz dried flat rice noodles (about 1/4-inch wide) in hot water for 15 minutes until pliable but not fully cooked. Drain and set aside.
2

Heat 2 tbsp neutral oil in a large pot over medium heat. Add 4 tbsp laksa paste (store-bought, such as Yeo's or Prima Taste) and cook, stirring, for 2-3 minutes until fragrant and the oil turns orange.
3

Add 2 bruised, cut lemongrass stalks to the pot and pour in 4 cups chicken stock (or seafood stock). Bring to a boil, then reduce heat and simmer 10 minutes to infuse the broth.
4

Add 2 cans full-fat coconut milk (13.5 oz), 2 tbsp fish sauce, and 2 tsp granulated sugar. Stir to combine and return to a gentle simmer.
5

Add 1 lb large shrimp, peeled and deveined and cook for 3-4 minutes until pink and curled, reaching an internal temperature of 145°F (63°C). Remove and discard lemongrass.
6

Add the drained rice noodles to the pot and heat through for 1-2 minutes. Stir in 2 tbsp fresh lime juice.
7

Ladle soup into bowls. Top with 2 cups fresh bean sprouts, 4 sliced green onions, and 1/2 cup fresh cilantro leaves. Serve with lime wedges (for serving) on the side.

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Questions

What internal temperature should Rice Noodle Laksa reach?

For Rice Noodle Laksa, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the soak in Rice Noodle Laksa?

Step 1 reads: "Soak 8 oz dried flat rice noodles (about 1/4-inch wide) in hot water for 15 minutes until pliable but not fully cooked." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of lemongrass in Rice Noodle Laksa?

The entry for Rice Noodle Laksa calls for 2 lemongrass stalks, bruised, cut. 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.

Does Rice Noodle Laksa contain shellfish?

Yes: 1 lb large shrimp, peeled and deveined. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Rice Noodle Laksa keep?

Refrigerate Rice Noodle 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 rice noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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