Rice Noodle Laksa
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.
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
- 4 cups chicken stock (or seafood stock)
- 4 tbsp laksa paste (store-bought, such as Yeo's or Prima Taste)
- 2 stalks 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 wedges lime wedges (for serving)
Instructions
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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.
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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.
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3
Add 2 stalks 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.
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4
Add 2 cans full-fat coconut milk, 2 tbsp fish sauce, and 2 tsp granulated sugar. Stir to combine and return to a gentle simmer.
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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.
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6
Add the drained rice noodles to the pot and heat through for 1-2 minutes. Stir in 2 tbsp fresh lime juice.
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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.