Low Sugar Dairy Free Coconut Laksa with Shrimp

Total time55 min

Prep time25 min

Cook time30 min

Low Sugar Dairy Free Coconut Laksa with Shrimp

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Ingredients

4 servings

For the laksa paste

4 dried red chilies, stems removed, soaked in hot water 10 minutes and drained
Pepper Chili Fresno Peppers Holland Long Red Chili - 0.25 Lb Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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3 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 stalk lemongrass, white and pale-green parts only, thinly sliced
1 inch fresh ginger, peeled and roughly chopped
1 tsp shrimp paste (belacan)
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
2 tbsp neutral oil (such as canola oil or avocado oil)

For the broth

1 tbsp neutral oil
3 cups chicken broth
2 cans (13.5 oz each) full-fat coconut milk
2 tbsp fish sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the shrimp and noodles

1 lb large shrimp (21–25 count), peeled and deveined
8 oz dried rice vermicelli noodles

For serving

2 cups bean sprouts
4 hard-boiled eggs, halved
¼ cup fresh cilantro leaves
2 limes, cut into wedges
2–3 tbsp sambal oelek or chili sauce (optional)

Instructions

1
Soak the dried rice vermicelli noodles in a large bowl of room-temperature water for 15 minutes, until pliable but not fully soft. Drain and set aside.
2
Combine the soaked and drained dried chilies, shallots, garlic, lemongrass, ginger, shrimp paste, ground coriander, cumin, turmeric, and 2 tbsp neutral oil in a blender or food processor. Blend into a smooth, thick paste, scraping down the sides as needed, about 1–2 minutes.

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