Seafood Laksa
A fragrant Malaysian coconut curry soup loaded with shrimp, squid, and fish. Rich laksa paste simmered with coconut milk and fresh seafood creates an aromatic, spiced bowl.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Soak dried chilies in hot water for 10 minutes, then drain and remove seeds if you prefer less heat.
Step 2
Clean shrimp and squid, pat dry. Cut fish into bite-sized chunks. Set seafood aside.
Step 3
Cook rice noodles according to package directions, drain, and set aside.
Step 4
Combine soaked chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, and shrimp paste in a food processor. Blend until a smooth paste forms, 2-3 minutes.
Step 5
Heat vegetable oil in a large pot over medium heat. Add laksa paste and fry, stirring constantly, for 5-7 minutes until fragrant and oil rises to surface.
Step 6
Pour coconut milk and broth into the pot. Stir well to combine with paste. Bring to a gentle simmer over medium heat, about 5 minutes.
Step 7
Add fish sauce and palm sugar, stir to dissolve. Taste and adjust seasoning.
Step 8
Add fish chunks and squid to the simmering broth. Cook for 3-4 minutes until fish is nearly opaque.
Step 9
Add shrimp and simmer for 2-3 minutes more until shrimp turns pink and all seafood is cooked through.
Step 10
Divide cooked rice noodles and bean sprouts among serving bowls.
Step 11
Ladle hot laksa soup with seafood over noodles. Garnish with cilantro, fried shallots, and lime wedges.
Step 12
Serve immediately with extra lime and chili paste on the side.
Tools you’ll need
- food processor
- large pot or Dutch oven
- wooden spoon
- cutting board
- chef's knife
- ladle
- serving bowls
- colander
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