Bold Malaysian Laksa with Spicy Shrimp and Lime

Name: Bold Malaysian Laksa with Spicy Shrimp and Lime
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound shrimp (peeled and deveined); 2 tablespoons vegetable oil; 1 cup coconut milk; 4 cups chicken broth; 2 tablespoons red curry paste; 8 ounces rice noodles (soaked in warm water); 2 limes (cut into wedges); 1 cup bean sprouts (rinsed); 1/2 cup cilantro (chopped); 1 cup fresh basil leaves (chopped); 2 cloves garlic (minced); 1 inch ginger (grated); 2 stalks lemongrass (white part only, chopped); 3 red chilies (chopped); 1 tablespoon fish sauce

StandardAsianDinnerSpicySeafoodComfort Food

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

Dive into this bold Malaysian Laksa, bursting with spicy shrimp, creamy coconut broth, and a zesty lime finish.

Macronutrients per serving

118

grams

Protein

30.0g 25%

Fat

28.0g 24%

Carbs

60.0g 51%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

💧 Omega-3

5% DV

Supports heart health

☀️ Vitamin A

20% DV

Essential for vision

🌾 Fiber

Supports digestive health

Ingredients

Main Ingredients

1 pound shrimp peeled and deveined
2 tablespoons vegetable oil
1 cup coconut milk
4 cups chicken broth
2 tablespoons red curry paste
8 ounces rice noodles soaked in warm water
2 limes cut into wedges
1 cup bean sprouts rinsed
1/2 cup cilantro chopped
1 cup fresh basil leaves chopped

Spice Paste Ingredients

2 cloves garlic minced
1 inch ginger grated
2 stalks lemongrass white part only, chopped
3 red chilies chopped
1 tablespoon fish sauce

Instructions

1 In a food processor, combine garlic, ginger, lemongrass, red chilies, and fish sauce. Blend into a smooth paste.
2 Heat vegetable oil in a large pot over medium heat. Add the spice paste and red curry paste, cooking for 3-4 minutes until fragrant.
3 Pour in the chicken broth and bring to a simmer. Allow to cook for 10 minutes to blend the flavors.
4 Stir in the coconut milk and bring to a gentle simmer. Add the shrimp and cook until pink and opaque, about 5 minutes.
5 Divide soaked rice noodles into bowls. Ladle the hot soup over the noodles.
6 Top with bean sprouts, cilantro, and basil. Serve with lime wedges for squeezing.