Shrimp Laksa with Coconut Milk Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Aromatic noodle soup simmered in a fragrant coconut milk broth with plump shrimp and fresh herbs. This malaysian-inspired asian ready in about 50 minutes pairs rice noodles, shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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: 20 min Cook: 30 min Serves 2 Malaysian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 10 minutes, then drain.
  2. Step 2: Heat 1 tbsp vegetable oil in a pot over medium heat. Add 1 chopped onion, 3 minced garlic cloves, 1-inch minced ginger, and 2 chopped red chilies. Cook for 3 minutes until aromatic.
  3. Step 3: Stir in 2 tbsp curry powder and cook for 1 minute until fragrant. Add 1 cup coconut milk, 1 cup chicken broth, 1 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a simmer.
  4. Step 4: Add 1/2 lb shrimp and drained noodles. Simmer for 5 minutes until shrimp turn pink and noodles are tender. Stir in 1/4 cup bean sprouts and cook for 1 minute more.
  5. Step 5: Serve hot, garnished with 2 sliced green onions and lime wedges.

Frequently asked questions

How long does Shrimp Laksa with Coconut Milk Broth take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp Laksa with Coconut Milk Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Shrimp Laksa with Coconut Milk Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp Laksa with Coconut Milk Broth for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp Laksa with Coconut Milk Broth?

Malaysian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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