Curry Laksa

Name: Curry Laksa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 tbsp laksa paste; 2 cans coconut milk; 4 cups chicken broth; ½ lb shrimp; 200g tofu puffs, halved; 200g rice vermicelli, soaked; 2 cups bean sprouts; 2 hard-boiled eggs, halved; laksa leaves and lime to serve

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

Fry laksa paste in a little oil 2 min.

Add coconut milk and broth; simmer 15 min.

Add shrimp and tofu puffs; cook 4 min.

Divide noodles and bean sprouts into bowls; ladle soup over.

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

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