Shrimp Curry Laksa

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 cup water
• 8 oz rice stick noodles
• 1 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1/2 cup bean sprouts
• 1/4 cup fresh cilantro, chopped

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and ginger, sauté for 1 minute.
3. 3 Stir in curry paste and cook for another minute.
4. 4 Pour in coconut milk, chicken broth, and water. Bring to a gentle simmer.
5. 5 Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
6. 6 Add shrimp to the simmering broth and cook until pink and opaque.
7. 7 Stir in fish sauce and lime juice. Taste and adjust seasoning.
8. 8 Divide noodles into bowls and ladle the curry broth and shrimp over the top.
9. 9 Garnish with bean sprouts and cilantro before serving.

Nutrition

Tips

• For a richer flavor, toast the curry paste in a bit more oil before adding the liquids.
• Feel free to add other vegetables like bell peppers or zucchini for extra texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Serving Suggestions

• Serve with warm crusty bread or a side of jasmine rice.
• A squeeze of lime and a drizzle of chili oil can add an extra kick.

FAQ