Quick and Easy Shrimp (Curry) Laksa

Quick and Easy Shrimp (Curry) Laksa

Laksa is a spicy noodle soup that is popular in Singapore and Malaysia.  There are a gabillion different variations of it.  Some have a curry-coconut broth while others have a sour fish broth or tamarind-based broth.  Laksa can be made with seafood, chicken, beef, and/or tofu.  It reminds me of one of my favorite soups from the Chiang Mai region of Thailand, Kao Soi.  This particular Laksa recipe is one I came up with after scanning about 20 other Laksa recipes online.  It’s not all that authenic, but it is quick, tasty, easy to prepare, and the ingredients can be found at most American grocery stores.  I actually ended up using sambal olek instead of the Thai sweet chilli sauce to punch up the heat level.  I also sprinkled fried shallot on my soup.

Quick and Easy Shrimp (Curry) Laksa

2 tablespoons of peanut or other vegetable oil
1 medium onion. finely diced
1 teaspoon garlic, finely minced
1 1-inch piece of ginger, pelled and finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground tumeric
1 tablespoon of Thai sweet chilli sauce (or sambal olek)
4 cups broth (vegetable, chicken, shrimp, etc…)
1 can coconut milk
1/2 pound shrimp, shelled and deveined
1 package rice vermicelli, cooked according to package directions
fish sauce, to taste
fresh cilantro
fresh lime wedges
chopped fresh chiles (optional)

Heat the oil in a soup pot over medium heat and saute the onion until transparent.  Add the garlic and ginger and cook for another minute.  Add the cumin, coriander, turmeric, and sweet chilli sauce.  Add the broth and bring to a boil.

As soon as the soup comes to a boil, reduce the heat and add the shrimp and coconut milk.  Let cook until shrimp is pink and cooked through.  Season to taste with the fish sauce (or salt).

Divide the cooked rice noodles in bowls and ladle the soup over the noodles.  Sprinkle with fresh cilantro and serve with lime wedges and chiles (optional).


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