Shrimp Laksa
with zucchini noodles / soft boiled egg

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, spiralized, cut into ribbons with a peeler or cubed; 3/4 cup Coconut milk, light; 3 cups Water; 4 Eggs; 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 with Zucchini Noodles:

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 , spiralized, cut into ribbons with a peeler or cubed
Coconut milk, light - 3/4 cup
Water - 3 cups
Eggs - 4
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 - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice the zucchini into cubes.)

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Make

Heat a Dutch oven or stock pot over medium heat. Add curry base and saute until fragrant, ~3 minutes.
Add coconut milk and water and bring to a simmer. Simmer for 10 minutes to let the flavors develop.
While soup simmers, bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under tap water. When cool enough to handle, peel eggs.
Chop cilantro.
Return to soup. Add shrimp and zucchini and simmer until shrimp is opaque and cooked through, 3 to 5 minutes. Taste soup and season with some salt.
Ladle soup into bowls. Slice eggs in half and top each bowl of soup with eggs. Finish with a squeeze of lime juice and cilantro. Enjoy!

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