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White soup bowl with shrimp laksa with chopped cucumber and fresh herbs on top with black chopsticks and fresh lime on the side.

Shrimp Laksa

coconut yellow curry, rice noodles

STARS

A bold yellow curry is softened with coconut milk in this snug Southeast Asian soup. Add fragrant lemongrass, ginger, and bright makrut lime leaves for a touch of lemon-y freshness. Thin rice noodles and tender shrimp soak up a lovely SPICY broth, and a sweet cucumber and pineapple garnish adds taste.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Shrimp Laksa

  • 2½ pounds skin-on shrimp
  • 1 tablespoon canola oil
  • 1 tablespoon yellow curry paste
  • 1 15-ounce can unsweetened coconut milk
  • 2 makrut lime leaves
  • 1 tablespoon white sugar
  • 1 lemongrass stalk, minced
  • 1 teaspoon curry powder
  • 1 pound rice pho noodles
  • 1 cup pineapple chunks
  • 1 English cucumber, sliced thinly
  • 2 Fresno chiles, minced
  • ¼ cup fried shallots 
  • 1 lime, cut into wedges
  • Fresh basil, for garnish
Directions
1
Peel the shrimp, reserving the peels. 
2
In a large saucepan, heat the oil and curry paste until fragrant, about 1 minute. Add the coconut milk, lime leaves, sugar, lemongrass, curry powder, shrimp shells and 3 cups of water. Bring to a boil, reduce the heat to a simmer and cook for 20 minutes. Strain the stock and discard solids. Adjust the seasoning. 
3
Place the noodles in a large bowl and cover with warm water. Soak for 10 minutes, until tender, then drain and rinse the noodles under cold water. 
4
Bring a large, salted pot of water to a simmer. Add the shrimp and cook until pink and curled into a “c” shape, about 3 minutes. Transfer the shrimp to a bowl.  
5
To serve, divide the noodles and shrimp between bowls. Pour in the laksa broth and garnish with pineapple, cucumber, chiles, fried shallots, lime and basil leaves. 

Shrimp Laksa

coconut yellow curry, rice noodles

STARS

A bold yellow curry is softened with coconut milk in this snug Southeast Asian soup. Add fragrant lemongrass, ginger, and bright makrut lime leaves for a touch of lemon-y freshness. Thin rice noodles and tender shrimp soak up a lovely SPICY broth, and a sweet cucumber and pineapple garnish adds taste.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Shrimp Laksa

  • 2½ pounds skin-on shrimp
  • 1 tablespoon canola oil
  • 1 tablespoon yellow curry paste
  • 1 15-ounce can unsweetened coconut milk
  • 2 makrut lime leaves
  • 1 tablespoon white sugar
  • 1 lemongrass stalk, minced
  • 1 teaspoon curry powder
  • 1 pound rice pho noodles
  • 1 cup pineapple chunks
  • 1 English cucumber, sliced thinly
  • 2 Fresno chiles, minced
  • ¼ cup fried shallots 
  • 1 lime, cut into wedges
  • Fresh basil, for garnish

Directions

1
Peel the shrimp, reserving the peels. 
2
In a large saucepan, heat the oil and curry paste until fragrant, about 1 minute. Add the coconut milk, lime leaves, sugar, lemongrass, curry powder, shrimp shells and 3 cups of water. Bring to a boil, reduce the heat to a simmer and cook for 20 minutes. Strain the stock and discard solids. Adjust the seasoning. 
3
Place the noodles in a large bowl and cover with warm water. Soak for 10 minutes, until tender, then drain and rinse the noodles under cold water. 
4
Bring a large, salted pot of water to a simmer. Add the shrimp and cook until pink and curled into a “c” shape, about 3 minutes. Transfer the shrimp to a bowl.  
5
To serve, divide the noodles and shrimp between bowls. Pour in the laksa broth and garnish with pineapple, cucumber, chiles, fried shallots, lime and basil leaves.