Malaysian Laksa (Coconut Curry Noodle Soup)

Ingredients

• 1 lb rice vermicelli noodles
• 1 lb shrimp (peeled and deveined)
• 2 cans coconut milk (14 oz each)
• 2 cup chicken broth
• 3 tbsp laksa paste (store-bought or homemade)
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp sugar
• bean sprouts, hard-boiled eggs , fried tofu puffs, and fresh mint for topping (halved)
• sambal oelek and lime wedges for serving

Steps

1. 1

   Cook rice noodles according to package directions. Drain and set aside.

2. 2

   Heat oil in a large pot. Fry laksa paste for 2 minutes until fragrant and darkened.

3. 3

   Pour in coconut milk and chicken broth. Bring to a simmer.

4. 4

   Add fish sauce and sugar. Simmer for 10 minutes to develop flavor.

5. 5

   Add shrimp and cook 3-4 minutes until pink and curled.

6. 6

   Divide noodles among bowls. Ladle hot laksa broth and shrimp over the top. Garnish with bean sprouts, halved eggs, tofu puffs, and mint. Serve with sambal and lime.