Laksa
Spicy coconut curry noodle soup with shrimp, tofu, and bean sprouts.
- prep 10 min
- cook 20 min
- total 30 min
- serves 4
- intermediate
- Malaysia
Ingredients
- 400 g rice noodles
- 400 ml coconut milk
- 4 tbsp laksa paste
- 200 g shrimp
- 150 g tofu puffs
- 100 g bean sprouts
- 2 lime
Steps
- Fry laksa paste until fragrant.
- Add coconut milk and broth, bring to simmer.
- Add tofu puffs, cook 5 minutes.
- Add shrimp, cook until pink.
- Serve over rice noodles with bean sprouts, lime, and cilantro.
≈ 420 kcal · 22 g protein · 45 g carbs · 18 g fat — per serving, estimate