Laksa Noodle Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
434 kcal
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Course
Main Course
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Cuisine
Asian
Laksa Noodle Soup
Description
Laksa Noodle Soup begins with simmering shrimp heads in water to create a flavorful seafood broth. The heads are then removed, and the broth is infused with Thai red curry paste and Sha Cha sauce, introducing layers of spice and umami. Coconut milk and fish sauce enrich the broth’s creaminess and saltiness. The cooked broth then simmers with halved deep-fried tofu, fish balls, and shrimp until heated through.
Separately, rice vermicelli noodles are boiled until tender, then rinsed under cold water to stop cooking and prevent stickiness. The noodles are served in bowls topped with bean sprouts, cilantro, and the hot broth poured over them along with the other proteins.
The dish offers a blend of textures: tender noodles, chewy fish balls, soft tofu that has absorbed the broth, and firm shrimp. The herbal freshness of cilantro and the crunch of bean sprouts contrast with the rich, creamy, and spicy soup base, making it a fulfilling meal commonly enjoyed in Southeast Asian cuisine.
Adjusting the amount of red curry paste allows control over the heat level, while cutting tofu in halves improves absorption of the broth’s flavors.
Ingredients
- 15 pieces Shrimp with head on, raw, whole
- 10 pieces tofu deep fried
- 1 cup bean sprout
- 10 pieces fish balls
- 1 pack rice vermicelli noodles Dried (small pack 10.58 oz or 300g)
- ½ bunch cilantro
- 3 tablespoons Thai red curry paste
- 2 tablespoons Sha Cha sauce
- 2 tablespoons fish sauce
- ½ teaspoon salt
- 1 can coconut milk (14 fl oz or 400ml)
- 5 cups water
- 15 pieces shrimp heads
Instructions
- Boil a pot of water and wait until the water is boiling. Then, add a pack of rice noodles (small pack 10.58 oz or 300g). Let it boil for 5-8 minutes. Keep stirring the noodles once a while.
- Drain water and rinse under cold water. Set them aside.
- Cut 10 pieces of deep fried tofu into half. (So, it's easy to soak up the broth.)
- Peel 15 pieces of shrimp heads and set them aside.
- In a pot, add 15 shrimp heads and stir fry them a little bit.
- After that, add 5 cups of water. Let it boil and simmer for 15 minutes. Then, remove the shrimp heads.
- Next, add 3 tablespoons of Thai red curry paste (suggest adding ½ tablespoons at a time) and 2 tablespoons of sha cha sauce. Stir until it mixes well. Then, add 1 can of coconut milk, 2 tablespoons of fish sauce and ½ teaspoon of salt to your taste.
- The following step, add deep fried tofu from step 3, 10 pieces of fish balls and 15 pieces of shrimp cooked until it boils.
- While cooking the broth, put cooked rice noodles, bean sprouts and cilantro into the bowl.
- When deep fried tofu, shrimp and fish balls are done, put them on the rice noodles. Then, pour laksa soup over the noodles and prepare to serve.
Notes
- Use shrimp heads to prepare a flavorful broth by simmering them for 15 minutes then removing.
- Adjust the amount of Thai red curry paste gradually to control spiciness.
- Cut deep-fried tofu in halves to better absorb the broth flavors.
- Drain and rinse cooked rice vermicelli noodles under cold water to prevent sticking before serving.
- Serve the soup poured over noodles with bean sprouts, cilantro, shrimp, tofu, and fish balls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 11mg | 4% |
| Sodium | 1261mg | 53% |
| Potassium | 319mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1890IU | 38% |
| Vitamin C | 7mg | 8% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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