BHA & BHT Free Dairy Free Coconut Laksa with Shrimp
Total time55 min
Prep time25 min
Cook time30 min
4.8(20)
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Learn more →Ingredients
4 servings
For the laksa paste
- 4 dried red chilies, stems removed, soaked in hot water 10 minutes and drained
- 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
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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