Shrimp Laksa – A malaysian style soup with a creamy coconut milk base and incredible depth of flavors thanks to the red curry paste, fish sauce, lemongrass and other spices. A true favorite. Gluten-Free and Dairy-Free too.
My mom raves about the laksa that she used to get in Sydney, Australia at a small pub around the corner from her work.
And she has requested that I make it for her – naturally not knowing anything about the ingredient list that her laksa consisted of.
This makes it rather tricky for me, seeing as how there are hundreds of laksa recipes out there and all are slightly different. This is the second laksa recipe that I’ve attempted – after complaints that the first one just wasn’t the same, delicious, but not the same.
She told me that the chicken laksa recipe I made was too light in color and missing a certain flavor (she didn’t know which one) — that’s not very helpful mom…BUT I have figured it out!
Red curry paste! That’s what the chicken laksa was missing. By the way red curry paste is simply the best. The smell of it alone is so aromatic it is intoxicating. With one whiff you instantly are transported into a world of Asian spices, where the chilies are ground by hand in a mortar and pestle and the curry pastes take hours to make. A true curry paste that is made by hand cannot be beat. The complexity of flavors is astonishing and just a spoonful or two instantly takes a recipe to the next level.
So here is a hybrid of my chicken laksa recipe and a shrimp laksa recipe I found online. And let me just say this – mom was very pleased with this one. And honestly how could you not be? The smell alone is incredible and the taste is creamy and spicy and smooth all at the same time.
Recipe adapted from Mostly Eating
Shrimp Laksa - A malaysian style soup with a creamy coconut milk base and incredible depth of flavors thanks to the red curry paste, fish sauce, lemongrass and other spices. A true favorite. Gluten-Free and Dairy-Free too.
20 minPrep Time
20 minCook Time
40 minTotal Time
- cooking spray
- 1/2 small red onion, finely diced
- 2 teaspoons fresh lemongrass, finely diced
- 1-2 teaspoons red chili, chopped
- 2 teaspoon ginger, grated
- 10-12 oz raw shrimp (halved lengthwise)
- 1 can coconut milk (400 ml)
- 1 liter chicken stock
- 1 tablespoon chunky peanut butter
- 4 teaspoon lime juice
- 3 teaspoon red curry paste
- 2 teaspoon fish sauce
- 4 oz sugar snap peas, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 4 green onion, sliced into 4 pieces lengthwise and then into long strings
- handful of fresh cilantro, chopped,
- 8 oz vermicelli thin rice noodles, cooked according to package directions and rinses with cold water
- sriracha, to taste
- Spray saucepan with cooking spray and cook onions over medium heat for 3 minutes and then add lemongrass, red chili and 1 teaspoon ginger and cook, stirring, for 1 minute.
- Add the coconut milk, red curry paste and peanut butter to pan, stirring until smooth.
- Add the fish sauce, chicken stock, ginger, shrimp, sugar snap peas and red pepper. Cook until shrimp is pink and vegetables have cooked a little but are still crunchy.
- Add lime juice, green onions and cilantro.
- Serve with vermicelli noodles and add srirarcha to taste.