Shrimp Laksa with Coconut Milk Broth

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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 drafted and published.

Aromatic noodle soup simmered in a fragrant coconut milk broth with plump shrimp and fresh herbs. This Asian recipe, 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

8 oz (225g) rice noodles
1/2 lb (225g), peeled and deveined shrimp
1 tbsp vegetable oil
1, finely chopped onion
3 cloves, minced garlic
1-inch piece, minced ginger
2, finely chopped red chilies
2 tbsp curry powder
1 cup (240ml) coconut milk
1 cup (240ml) chicken broth
1 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp brown sugar
1/4 cup (60g) bean sprouts
2, thinly sliced green onions
1, cut into wedges lime

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 10 minutes, then drain.
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.
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.
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.
Step 5: Serve hot, garnished with 2 sliced green onions and lime wedges.