Shrimp Laksa Soup

This is one of my go-to soups on a cold day. A spicy curry soup with a rich creamy coconut milk broth and fragrant aroma of ginger and lemongrass that warms me up almost instantly.

This soup is popular in the cuisine of Southeast Asia, and typically served with rice noodles. However, I tend to opt for loading the bowl with veggies instead of noodles. You can certainly adopt the recipe to include noodles when serving the hot broth. That’s another reason why I love this recipe so much is that it is very flexibility. You can easily add or swap out the veggies you enjoy the most, as well as the protein.

Shrimp Laksa Soup

• 1 tbs olive oil

• 1 tsp sesame seed oil

• 1 tbs fish sauce

• 1 tbs freshly grated ginger

• 3 tbs laksa or red curry paste

• 1 tbs lemongrass, finely chopped

• 1-2 lime kefir leaves (Don’t worry if you don’t have any; add a little lime zest instead)

• 4 cups broth (I like to use chicken, but vegetable or seafood will work too)

• 1 can coconut milk

• 12-15 shrimps, deveined and peeled

• 1 package of extra firm tofu, diced

• 3-4 cups of veggies such as:

  • Baby bok choy

  • Baby corn

  • Sugar snap peas or snow peas

  • Sliced bamboo shoots

  • Bean sprouts

• Lime wedges and cilantro for serving

In a large pot, over medium heat, add olive oil, sesame seed oil, fish sauce, red curry paste, ginger and lemon grass. Stir for 3-5 minutes until fragrant. Add broth, coconut milk and kefir leaves and sauté for 10 minutes. Add veggies and continue to cook for 5 minutes before adding the shrimp and tofu. Once the shrimp are cooked and the broth is back to slow boil, ladle hot broth into bowls. Garnish with cilantro and serve with lime wedges.