Ingredients
Scale
- 200g rice noodles
- 400ml coconut milk
- 1 tablespoon curry powder
- 1 teaspoon chili paste
- 200g shrimp, peeled
- 100g tofu, cubed
- 2 cups vegetable broth
- Fresh herbs (coriander, mint)
- Bean sprouts for garnish
- 1 lime, cut into wedges
Instructions
- In a large pot over medium heat, combine the coconut milk, vegetable broth, curry powder, and chili paste. Stir well and bring to a gentle simmer.
- Prepare the rice noodles according to package instructions. Drain and set aside.
- Sauté the shrimp and tofu in a separate pan until golden and cooked through, about 5-7 minutes. Add to the pot with the noodles.
- Ladle the laksa into bowls and garnish with fresh herbs, bean sprouts, and lime wedges before serving.
Notes
- Store any leftovers separately: noodles in one container and broth in another, up to 2 days in the fridge.
- Add a splash of coconut milk when reheating to revive creaminess.
- For vegetarians, substitute shrimp with more tofu or vegetables, ensuring to use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering and Sautéing
- Cuisine: Malaysian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg