Coconut Shrimp Laksa
Spicy Malaysian coconut curry soup with shrimp, noodles and all the most delicious, choose-your-own-adventure toppings - I recommend fried shallots, soft-boiled egg, fried tofu, herbs and sprouts.
Servings: 6
Ingredients
For soup:
- ¼ cup vegetable oil
- 5 tbsp thai red curry paste
- 1 14- oz can coconut milk
- 4 cups 1 litre/quart chicken broth
- 2 tbsp brown sugar
- 2 stalks lemongrass bottom 8" only, outer stalk removed, cut into a few pieces then smashed with the side of a knife
- 1 lb shrimp peeled and deveined, thawed if frozen
- salt to taste
- 1 lb egg noodles or a 6-person quantity of noodles of choice, wheat or rice both work
For topping:
- Fried shallots see note above
- Soft-boiled egg see note above
- Fried tofu see note above
- Lime wedges
- Bean sprouts
- Fresh mint and/or cilantro
Instructions
- Heat oil in a large pot or dutch oven over medium heat. When shimmering hot, whisk in curry paste and cook for a minute. Whisk in coconut milk and bring to a boil, then whisk in brown sugar and chicken broth. Add lemongrass. Simmer 15 minutes, adding salt to taste (it will depend on how salty your broth was).
- Meanwhile, bring a pot of salted water to a boil. Add noodles and cook until tender, according to package directions. Drain in a colander.
- Add shrimp to simmering soup and cook until just opaque. Scoop some noodles into bowls, then ladle soup on top. Add desired toppings (see notes in post).