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Shrimp Laksa
with rice noodles / zucchini

Active: 30 minTotal: 30 min
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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.

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Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shrimp - Defrost shrimp.
  2. Shallots / Jalapenos / Lemongrass / Ginger - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. 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)
  4. Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
  5. Cook noodles - Boil noodles according to package directions. (Can be done 1 day ahead)

Make

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

This meal has 47 reviews

I ran out of Coriander so I substituted with Garam Masala and was very happy with the result. Reminded us of the broth of a ramen that we used to get. To specify I also used Red Curry paste.

By: Kyle
Posted: Jan 09, 2019
Diet: Paleo

Best recipe that I have made so far on cooksmarts. I originally made enough to have dinner with my boyfriend with plenty of leftovers. It was so delicious that I tupperwared the rest and drove to my best friend's house the next day to share this amazing meal that I'd stumbled upon!! I'm making it again for my mom this birthday weekend - I'm so happy that I can bring something so different and delicious to the table.

By: Antonieta
Posted: Apr 01, 2018
Diet: Original

It was delicious, however this was the first time I've cooked with lemon grass and I have to say it was the only downside. The flavor it added was great but I spent a lot of time picking little chunks of what felt like bamboo out of the meal.

By: Brandon
Posted: Mar 29, 2018
Diet: Original

Surprisingly delicious used whole can of coconut milk.

By: Shawn
Posted: Mar 26, 2018
Diet: Vegetarian

We really liked this. I almost didn’t make it after reading some comments. Spiralized zucchini and threw in a handful of orzo instead of rice noodles. Was generous with aromatics, coconut milk and spices and used broth instead of water.

By: Tiffany
Posted: Mar 21, 2018
Diet: Original

Not as flavorful as I had expected and it was somewhere between soup and curry. Ended up not doing the rice noodles with my leftovers and put it over steamed rice instead which was much better.

By: K
Posted: Mar 19, 2018
Diet: Original