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Fish, South and Southeast Asian

Shrimp laksa

Shrimp laksa is a Malaysian coconut curry noodle soup with shrimp, fried tofu, bean sprouts, and a hard boiled egg. For 4 people, it takes 40 minutes, it's easy to make, and costs about €4.60 per serving. The key is frying the curry paste in oil before adding the broth, so it loses its raw taste.

Tonight, a Malaysian laksa, a spicy coconut curry noodle soup, with shrimp, fried tofu, bean sprouts, and an egg.

Shrimp laksa
Total time
40 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Laksa blends the creaminess of coconut milk with the kick of red curry paste, all carried by a chicken broth that holds every flavor together. The shrimp cook just long enough to stay tender, the tofu adds golden crunch, and fresh herbs, cilantro and mint, wake up each spoonful along with lime juice squeezed at the last minute.

It's a soup that breaks up the weekly routine without requiring any special skill, perfect for a weeknight when you want something warming but not heavy. It appeals to anyone who enjoys Asian flavors and works well shared among adults, kids sensitive to spice will do better with less curry paste.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 400 g

Pantry

  • Rice vermicellioften in the pantry 250 g
  • Red curry pasteoften in the pantry 2 tbsp
  • Coconut milkoften in the pantry 40 cl
  • Chicken brothoften in the pantry 80 cl
  • Fish sauceoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 3 tbsp

Dairy

  • Firm tofu 200 g
  • Eggs 4

Fruits and vegetables

  • Bean sprouts 150 g
  • Lime 1
  • Fresh cilantro 4 sprigs
  • Fresh mint 4 sprigs

Allergens Shellfish, Fish, Soy, Eggs

The step by step recipe

  1. Hard boil the eggs, peel them, and cut them in half. 9 min

    Plunge them into cold water right after cooking, the shells come off more easily.

  2. Brown the tofu cubes in half the oil, then set them aside. 6 min

    Pat the tofu dry well before browning it.

  3. Fry the curry paste in the remaining oil, then pour in the broth, coconut milk, and fish sauce and let it simmer. 10 min

    If you have laksa paste, use it instead of the red curry paste.

  4. Add the shrimp to the broth and cook until they turn pink, and cook the vermicelli separately. 4 min

    Cook the noodles separately so the broth stays clear.

  5. Divide the vermicelli among the bowls, pour over the broth with the shrimp, and top with tofu, egg, bean sprouts, herbs, and lime.

    Squeeze the lime at the very last moment to brighten up the soup.

Our tips to get it right

  • Pat the tofu dry before frying it, leftover moisture keeps it from crisping up and makes the oil splatter.
  • Taste the broth before serving and adjust the fish sauce, saltiness varies a lot between curry paste brands.
  • Prep all the garnishes before cooking the shrimp, laksa is meant to be served hot and eaten right after assembling.

The variations

  • Swap the shrimp for sliced chicken, cooked directly in the broth before adding the tofu.
  • For a vegetarian version, skip the shrimp and fish sauce, double the tofu, and use soy sauce instead of fish sauce.
  • For kids, cut the curry paste in half and serve the bean sprouts and chili on the side.

What to serve it with

  • Iced green tea
  • Extra lime wedges
  • Crispy shrimp chips

Storage

The broth keeps for 2 days in the fridge in a sealed container, kept separate from the noodles so they don't get mushy. It freezes well without the noodles or herbs, up to 2 months. Reheat the broth gently over low heat and prepare fresh noodles and toppings right before serving.

Questions about this dish

Can you use laksa paste instead of red curry paste?

Yes, it's actually the traditional ingredient if you can find it. Use the same amount, the flavor will be more authentic and layered.

How do you keep the noodles from getting too soft in the broth?

Always cook the rice vermicelli separately and add them to the bowls right before pouring in the hot broth. Otherwise they keep cooking and turn mushy.

Can you make the broth ahead of time?

Yes, make the coconut curry broth a few hours ahead and reheat it just before cooking the shrimp. Keep the toppings fresh and separate.

Is firm tofu essential?

It holds up better than silken tofu during cooking and browns easily when cubed. You can swap it for chicken or simply double the shrimp.

How long does it take to make a shrimp laksa?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp laksa?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp laksa cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish, soy, eggs. Always check the labels of the products you buy.

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