Asian cuisine
Coconut laksa
Coconut laksa is a legendary and incredibly popular Southeast Asian soup that perfectly balances the silky creaminess of coconut milk and the warming spiciness of curry paste. Tender rice noodles and juicy bouncy shrimps create a great textural base, and fresh lime juice and plenty of herbs give the dish a bright final sourness. The flavorful, rich broth instantly envelops you in warmth, revealing subtle notes of garlic and spicy ginger. This homemade recipe is adapted for quick preparation, while retaining all the versatility and exoticism of authentic Asian cuisine.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 20 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Asian cuisine
Nutrition
per serving
- Calories
- 425 kcal
- Protein
- 24 g
- Fat
- 19 g
- Carbs
- 41 g
- Fiber
- 2 g
Step by step
Method
- 01
Prepare all the fresh ingredients
Prepare all the fresh ingredients: peel and mince the garlic and ginger as finely as possible, and chop the fragrant cilantro and green onion with a knife. Be careful when chopping so that the spices are evenly distributed throughout the soup and quickly release their juice.
- 02
In a separate saucepan, cook the rice noodles, following the…
In a separate saucepan, cook the rice noodles, following the instructions on the package to keep them firm. Immediately drain the rice noodles in a sieve to prevent them from softening.
- 03
In a basic deep saucepan, heat a spoonful of vegetable oil ov…
In a basic deep saucepan, heat a spoonful of vegetable oil over a medium heat. Place the chopped garlic, ginger and curry paste, then stir-fry for about a minute until a strong spicy aroma wafts through the kitchen and the paste darkens slightly.
- 04
Gently pour the prepared stock and coconut milk into the roas…
Gently pour the prepared stock and coconut milk into the roasted spices, stirring thoroughly with a spoon until the color is uniform. Increase the heat and bring the resulting creamy and spicy base to a hot simmer and the first sign of boiling.
- 05
Add fish or soy sauce to the pot to give the broth a deep, br…
Add fish or soy sauce to the pot to give the broth a deep, brackish flavor. Reduce the heat to low and simmer the base at a low, barely perceptible boil for 5-7 minutes to allow all the flavors to combine.
- 06
Put the peeled shrimp into the boiling soup and simmer them f…
Put the peeled shrimp into the boiling soup and simmer them for 2-3 minutes. The shrimp should change color to soft pink and become firm - it is important not to overcook them so that the meat remains soft.
- 07
Remove the pot from the stove, pour in the freshly squeezed l…
Remove the pot from the stove, pour in the freshly squeezed lime juice to balance the flavors and taste the soup for salt, adding more if necessary. Remember to add the lime juice at the very end so that its refreshing citrus flavor does not escape during the simmering process.
- 08
To make the servings, place the cooked rice noodles in deep b…
To make the servings, place the cooked rice noodles in deep bowls and pour over the hot coconut broth and shrimp. Garnish generously with chopped cilantro and green onions and serve immediately.
Dishday
Useful advice
Cooking tip
Watch the shrimp closely and do not overcook them, so they remain juicy and don't turn rubbery. The spiciness of the dish is very easy to adjust to your taste simply by changing the amount of curry paste added. Be sure to boil the rice noodles separately so the soup doesn't become too thick and retains its ideal consistency.
How to serve
Serve laksa exceptionally hot, ladling the aromatic broth into deep, spacious bowls. If desired, complement the presentation with an extra serving of fresh herbs and a juicy lime wedge so everyone can add a citrus refresh right before eating.
How to store
This soup unfolds its best flavor immediately after cooking, so it is recommended to eat it right away. The spicy liquid base without noodles can be stored in a closed container in the refrigerator for up to 1 day, while keep the noodles separate and combine them only when reheating.
Note
There are many regional variations of laksa. This recipe presents a classic, easy-to-execute homemade version of the soup on a rich coconut base.
