Coconut Curry Laksa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy and creamy noodle soup featuring a rich coconut curry broth with chicken, shrimp, and fresh herbs, inspired by Malaysian street flavors. This Malaysian-inspired soup recipe, ready in about 30 minutes, pairs rice noodles, chicken breast, thinly sliced, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Malaysian cuisine 450 cal/serving

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Ingredients

8 oz rice noodles
8 oz chicken breast, thinly sliced
8 oz shrimp, peeled and deveined
2 cups coconut milk
4 cups chicken broth
3 tbsp red curry paste
3 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp vegetable oil
1 cup bean sprouts
1/4 cup fresh cilantro, chopped
4 lime wedges
2 stalks green onions, sliced
2 tbsp fish sauce
1 tsp brown sugar

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Instructions

Step 1: Soak 8 oz rice noodles in hot water for 10 minutes until softened, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste, 3 minced garlic cloves, and 1 tbsp minced ginger, sauté for 2 minutes until fragrant.
Step 3: Add 2 cups coconut milk and 4 cups chicken broth to the pot, stirring to combine. Bring to a gentle boil.
Step 4: Add 8 oz thinly sliced chicken breast and 8 oz peeled shrimp to the broth. Simmer for 5 minutes until chicken is cooked through and shrimp turn pink.
Step 5: Stir in 2 tbsp fish sauce and 1 tsp brown sugar. Divide softened noodles into 4 bowls and ladle hot soup over them.
Step 6: Top each bowl with 1 cup bean sprouts, 1/4 cup chopped fresh cilantro, 2 sliced green onions, and a lime wedge for squeezing before eating.