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Coconut milk is a staple in Southeast Asian kitchens and adds a creamy richness to curries, soups, and desserts. Taking inspiration from curry laksa, a spicy Malaysian noodle soup, this recipe is ideal for when you’re craving heat but don’t have tons of prep time. The broth is finished with coconut milk, which balances out the bite of the red curry paste and the savoriness of the fish sauce. When shopping, look for cans of real coconut milk, not cartons of coconut milk “beverage,” which is used as a dairy substitute in coffee, cereal, smoothies, and the like. Also, to prevent curdling when cooking, make sure your broth is not boiling when you add coconut milk to the pot.
Malaysian Shrimp Laksa Recipe
Serves 4 | Active: 15 min | Total: 30 min
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| Malaysian Shrimp Laksa |
Malaysian Shrimp Laksa Ingredients
- 2 tbsp. vegetable oil
- 1/4 cup Thai red curry paste
- 1 tsp. yellow curry powder
- 1 quart low-sodium chicken broth
- 2 tbsp. fish sauce, plus more to taste
- 1 tsp. granulated sugar
- 4 cooked laksa (Hokkien) noodle packets (5 to 6 oz.), or 10 oz. dried vermicelli noodles
- 1 can (13.5 oz.) full-fat coconut milk
- 1 tbsp. fresh lime juice (from 1/2 lime), plus more to taste
- 1 lb. large shrimp, peeled and deveined, tails left on Mung bean sprouts, chopped cilantro, and lime wedges, for serving
Malaysian Shrimp Laksa Preparation
- Heat the oil in a medium pot over medium heat. Add the red curry paste and curry powder. Stir and cook until the paste darkens and starts sticking, about 3 minutes. Stir in the chicken broth, 1 cup water, fish sauce, and sugar. Bring to a boil, then lower heat to medium-low and simmer until reduced slightly, about 10 minutes.
- Meanwhile, in a separate pot, prepare the noodles according to package directions. Divide the cooked noodles among 4 large, shallow bowls.
- Stir the coconut milk and lime juice into the broth (to avoid curdling, make sure it is not boiling). Bring mixture to a low simmer over medium-low heat. Add the shrimp and poach until cooked through, 2 to 3 minutes. Season with more lime juice, salt, or fish sauce if desired. Ladle broth and shrimp into the noodle bowls. Top with bean sprouts and cilantro. Serve lime wedges alongside.
