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    Laksa Soup

    Thai · Lunch Or Dinner · Medium · 30 minm · reference
    servings 8
    Reference URL

    core ingredients

    • 3 tablespoons olive oil
    • 7 oz jar of Laksa Paste
    • 4 cup broth
    • 8 lime leaves
    • 1 tsp salt
    • 1 tbsp brown sugar
    • 12 oz tofu
    • 1 lb raw large shrimp
    • 27 oz full-fat coconut milk
    • 2 limes, juiced
    • 1 tbsp fish sauce (to taste)
    • 1 pound dry rice noodles

    extra ingredients

    • garnishes: bean sprouts, lime wedges, cilantro, mint, scallions, sambal chili paste, fried shallots
    • additional items: mushrooms, edamame, bamboo shoots, chopped spinach, bell pepper

    instructions

    1. Cook rice noodles according to directions. Set aside.
      • 1 pound dry rice noodles
    2. Heat olive oil. Add Laksa Paste, and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes.
      • 3 tablespoons olive oil
      • 7 oz jar of Laksa Paste
    3. Add the broth, scraping up all the brown bits.
      • 4 cup broth
      • 1 tbsp brown sugar
    4. Add the lime leaves, salt and sugar and bring to a simmer.
      • 8 lime leaves
      • 1 tsp salt
      • 1 tbsp brown sugar
      • 2 limes, juiced
    5. Add shrimp, cook for 2-3 minutes, add coconut milk and tofu.
      • 12 oz tofu
      • 1 lb raw large shrimp
      • 27 oz full-fat coconut milk
    6. Simmer until heated through. Do not boil this too long (just a few minutes).
    7. Add lime juice and fish sauce to taste. The broth should taste rich, deep, and slightly salty (the noodles will mellow the salt out).
      • 4 cup broth
      • 8 lime leaves
      • 1 tsp salt
      • 2 limes, juiced
      • 1 tbsp fish sauce (to taste)
      • 1 pound dry rice noodles

    notes

    • Por Kwan is a good laksa paste
    • You really should try and make it on your own some time. The linked recipe has instructions.