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Curry Laksa
Malaysian coconut curry soup with shrimp, tofu puffs, and rice vermicelli. Frying the laksa paste in oil for a couple of minutes before any liquid goes in blooms its spices fully, building a broth with real depth instead of a thin, raw-tasting one.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
medium
Cuisine
Asian
comfort
Ingredients
4 tbsplaksa paste
2 canscoconut milk
4 cupschicken broth
½ lbshrimp
200gtofu puffs, halved
200grice vermicelli, soaked
2 cupsbean sprouts
2hard-boiled eggs, halved
laksa leaves and limeto serve
Instructions
1
Fry laksa paste in a little oil 2 min.
2
Add coconut milk and broth; simmer 15 min.
3
Add shrimp and tofu puffs; cook 4 min.
4
Divide noodles and bean sprouts into bowls; ladle soup over.
5
Top with egg, laksa leaves, and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
186
Protein
9.8g
Fat
7.1g
Carbs
22.9g
Fiber
3.1g
Sodium
1209mg
Reviews
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