Spiced Coconut Shrimp Noodle Soup — Laksa
Around 35% fewer calories and significantly lower saturated fat, coconut milk reduced by half and extra vegetables added throughout, with the authentic lemongrass, galangal, and shrimp paste depth and the characteristic spiced coconut broth of the classic Malaysian dish.
Malaysian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend 4 soaked dried red chillies, 3 shallots, 3 garlic cloves, 20g galangal, 1 lemongrass stalk, 1 tsp shrimp paste, 1 tsp turmeric, and 1 tsp coriander into a smooth paste. Soak 180g rice vermicelli noodles in warm water until pliable. Cube 200g tofu. Peel 300g king prawns. Halve 2 boiled eggs. Measure out 100g bean sprouts and 100g baby spinach.
Bloom
Heat 1 tsp vegetable oil in a large pot over medium heat. Add laksa paste and fry 4 to 5 minutes, stirring often, until deeply fragrant and oil begins to separate at the edges.
Build
Pour in 600ml stock, bring to a simmer over medium heat. Stir in 200ml coconut milk, 1 tbsp fish sauce, and 1 tsp coconut sugar until combined. Simmer 2 minutes to meld flavors.
Simmer
Add cubed tofu, simmer gently 5 minutes until warmed through. Add prawns and cook 3 minutes until just pink and opaque. Stir in spinach and cook 1 minute until wilted.
Plate
Divide soaked noodles between two deep bowls. Ladle hot broth, prawns, and tofu over noodles. Arrange bean sprouts and boiled egg halves alongside. Garnish with fresh coriander, sliced red chilli, and lime wedges. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.