Quick Assam Laksa with Shrimp

Step 1

Pour 2 cups of fish stock into a 4-quart pot and set it over medium-high heat; wait until you see steam rising and small bubbles forming at the bottom, about 4 minutes.

Step 2

Add 3 tablespoons of laksa paste to the hot stock, stirring with a wooden spoon until no lumps remain and the paste dissolves into the broth, about 1 minute.

Step 3

Pour in the full can of coconut milk, stirring constantly until the mixture looks uniform and creamy with no visible white streaks, about 2 minutes.

Step 4

Add the 8 ounces of shrimp to the simmering broth, stirring occasionally, and cook until they turn opaque pink from tail to head, about 3 minutes.

Step 5

Add the 6 ounces of rice noodles directly to the pot and stir gently to separate them; cook until they are tender when bitten but still have a slight resistance, about 4 minutes.

Step 6

Squeeze the juice from the lime halves into the pot and stir once to combine, about 15 seconds.

Step 7

Pour the soup into two bowls, dividing the noodles and shrimp equally, and serve immediately while steaming hot.