Shrimp Laksa
with rice noodles / zucchini

Name: Shrimp Laksa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Shrimp, peeled and deveined; 2 cloves Shallots, diced; 1 Jalapenos, diced; 2 stalks Lemongrass, diced (sub lemongrass paste 1 tsp / stalk); 1 tsp Ginger, grated; 2 tsp Curry paste, any color; 1 tsp Coriander, ground; 1/2 tsp Turmeric, ground (opt); 1/2 tsp Salt; 2 Tbsp Oil, cooking; 2 tsp Fish sauce; 1 lb Zucchini, cubed; 6 oz Noodles, rice; 3/4 cup Coconut milk, light; 3 cups Water; 1 tsp Brown sugar; 4 sprigs Cilantro, chopped; 4 tsp Lime juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Curry soups like shrimp laksa are great for cool weather - they pack a bit of heat and are extra satisfying with the addition of creamy coconut milk. Use a homemade curry base made with aromatics to create a flavorful foundation for the soup.

Ingredients

Metric

Servings:

Shrimp Laksa:

Shrimp - 16 oz , peeled and deveined
Shallots - 2 cloves , diced
Jalapenos - 1 , diced
Lemongrass - 2 stalks , diced (sub lemongrass paste 1 tsp / stalk)
Ginger - 1 tsp , grated
Curry paste, any color - 2 tsp
Coriander, ground - 1 tsp
Turmeric, ground (opt) - 1/2 tsp
Salt - 1/2 tsp
Oil, cooking - 2 Tbsp
Fish sauce - 2 tsp
Zucchini - 1 lb , cubed
Noodles, rice - 6 oz
Coconut milk, light - 3/4 cup
Water - 3 cups
Brown sugar - 1 tsp
Cilantro - 4 sprigs , chopped
Lime juice - 4 tsp

Prep

Shrimp - Defrost shrimp.
Shallots / Jalapenos / Lemongrass / Ginger - Prep as directed and combine. (Can be done up to 4 days ahead)
Make curry base - Combine shallots, jalapenos, lemongrass, ginger, curry paste, coriander, turmeric, salt, oil, and fish sauce. (Can be done up to 4 days ahead)
Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
Cook noodles - Boil noodles according to package directions. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven or stock pot over medium heat. Add curry base and saute until fragrant, ~3 minutes.
Add zucchini and saute for a minute to coat zucchini in spices.
Add coconut milk, water, and brown sugar and bring to a simmer. Simmer for 10 minutes to let the flavors develop.
While soup simmers, chop cilantro.
Add shrimp to soup and simmer until shrimp is opaque and cooked through, 3 to 5 minutes. Taste soup and season with some salt.
Divide noodles between serving bowls. Ladle hot soup over noodles. Finish bowls with a squeeze of lime juice and cilantro. Enjoy!

Reviews

Ratings

0 reviews

Shrimp Laksa with rice noodles / zucchini