Laksa Noodle Soup

Delicious southeast Asian flavor curry laksa noodle soup is great for lunch and dinner. This laksa recipe is very easy and simple. Hope you enjoy this rich and spicy seafood laksa soup noodles.

Course Main Course, Noodles

Cuisine Asian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 434kcal

Author Tracy O.

Equipment

1 Pot

Ingredients

15 pieces Raw whole shrimp with head on
10 pieces Deep fried tofu
1 cup Bean sprouts
10 pieces Fish balls
1 pack Rice vermicelli noodles Dried (small pack 10.58 oz or 300g)
½ bunch Cilantro

Broth:

3 tablespoons Thai red curry paste
2 tablespoons Sha cha sauce
2 tablespoons Fish sauce
½ teaspoon Salt
1 can Coconut milk (14 fl oz or 400ml)
5 cups Water
15 pieces Shrimp heads

Instructions

Boil a pot of water and wait until the water is boiling. Then, add a pack of rice noodles (small pack 10.58 oz or 300g). Let it boil for 5-8 minutes. Keep stirring the noodles once in a while.
Drain water and rinse under cold water. Set them aside.
Cut 10 pieces of deep-fried tofu in half. (So, it's easy to soak up the broth.)
Peel 15 pieces of shrimp heads and set them aside.
In a pot, add 15 shrimp heads and stir fry them a little bit.
After that, add 5 cups of water. Let it boil and simmer for 15 minutes. Then, remove the shrimp heads.
Next, add 3 tablespoons of Thai red curry paste (suggest adding ½ tablespoons at a time) and 2 tablespoons of sha cha sauce. Stir until it mixes well. Then, add 1 can of coconut milk, 2 tablespoons of fish sauce, and ½ teaspoon of salt to your taste.
The following step, add deep-fried tofu from step 3, 10 pieces of fish balls, and 15 pieces of shrimp, cooked until they boil.
While cooking the broth, put cooked rice noodles, bean sprouts, and cilantro into the bowl.
When deep-fried tofu puffs, shrimp, and fish balls are done, put them on the rice noodles. Then pour the laksa soup over the noodles and serve.

Video

Notes

Tips For Making The Best Laksa Soup:

Remove the shrimp heads and simmer them in water for about 15 minutes to create a rich and flavorful seafood broth. This simple step adds extra depth and authentic flavor to the laksa soup.
After simmering, strain and discard the shrimp heads. Then, add the Thai red curry paste, sha cha sauce, and coconut milk to the broth. Stir well until combined and bring the soup to a gentle boil before adding the tofu puffs, shrimp, and fish balls.
Cut the deep-fried tofu puffs in half before cooking. This helps them absorb more of the creamy curry laksa broth and gives them a better texture and flavor.
Adjust the spice level based on your preference. Thai red curry paste can vary in spiciness, so it is best to add ½ tablespoon at a time and taste as you go.
Cook the rice vermicelli noodles according to the package instructions. After cooking, drain the noodles and rinse them under cold water to prevent them from overcooking and becoming mushy.
For the best serving presentation, place the rice noodles, bean sprouts, cilantro, tofu puffs, shrimp, and fish balls into serving bowls first. Then, pour the hot curry laksa broth over the top before serving.

Nutrition