Laksa Soup with Shrimp, Tofu, and Rice Noodles
Equipment
- Large heavy-bottomed pot or Dutch oven (for sautéing and simmering)
- Medium saucepan or heatproof bowl (to soften noodles)
- Cutting board & knife
- Wooden spoon or heatproof spatula
- Ladle
- Bowls for serving
Ingredients
- Laksa paste store‑bought or homemade—about 4 tbsp (or more to taste)
- 2 tbsp neutral oil coconut or peanut
- 400 ml full‑fat coconut milk
- 500 ml chicken or vegetable broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 200 g rice noodles rice vermicelli or flat rice noodles
- 200 g silken or firm tofu cubed
- 200 g raw shrimp shelled and deveined
- 2 kaffir lime leaves optional, but adds aroma
- 1 tbsp lime juice
Garnishes: bean sprouts, chopped cilantro or laksa leaves, sliced red chilies, fried shallots, lime wedges
Instructions
Prep ingredients
- Cube tofu, devein shrimp, open coconut milk, and soften dried noodles with hot water for 1–2 minutes. Drain well.
Sauté the laksa paste
- Heat oil in pot over medium heat. Add laksa paste and sauté for 2–3 minutes until fragrant. This blooms the spices and builds deep flavor.
Build the broth
- Pour in coconut milk and broth. Add fish sauce, sugar, and optional kaffir leaves. Stir to combine.
Simmer
- Bring to gentle boil, then reduce heat. Simmer for 8–10 minutes to meld flavors.
Add tofu and shrimp
- Add tofu cubes; simmer 2 minutes. Add shrimp; cook another 2 minutes until shrimp are pink and cooked through.
Finish with lime
- Remove from heat; stir in lime juice to brighten the broth.
Assemble bowls
- Divide softened noodles among four bowls. Ladle the hot soup, shrimp, and tofu over noodles.
Garnish
- Top with bean sprouts, cilantro or laksa leaves, sliced chilies, fried shallots, and lime wedges.