Malaysian Shrimp Laksa 馬來西亞蝦仁叻沙

Aromatic coconut curry broth with succulent shrimp, rice noodles, and traditional Malaysian spices. A rich and warming laksa that balances heat, creaminess, and umami flavors.

Nutrition (per serving)

Ingredients

• 400g large shrimp (peeled and deveined)
• 200g dried rice noodles
• 400ml coconut milk
• 200ml fish stock
• 3 tbsp laksa paste
• 2 tbsp vegetable oil
• 3 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 100g bean sprouts
• 150g cucumber (julienned)
• 2 boiled eggs (halved)
• 1 tbsp lime juice
• 1 tsp salt
• 0.5 tsp sugar

Steps

1. Cook rice noodles according to package directions until tender, drain and set aside.
2. Boil eggs until hard-boiled (10 minutes), peel and halve, then set aside.
3. Heat oil in a large pot over medium heat.
4. Add garlic and ginger, stir-fry until fragrant (about 1 minute).
5. Add laksa paste and cook, stirring constantly, for 2 minutes to release flavors.
6. Pour in fish stock and bring to a simmer.
7. Add coconut milk and stir well to combine.
8. Add shrimp and cook until pink and cooked through (about 4-5 minutes).
9. Season with salt, sugar, and lime juice to taste.
10. Divide cooked noodles between two bowls.
11. Pour the hot laksa broth and shrimp over the noodles.
12. Top each bowl with bean sprouts, cucumber, and egg halves.
13. Serve immediately while hot.

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