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a wide bowl of red coconut curry laksa in a horizontal shot, noodles and pink shrimp peeking through the creamy orange broth, topped with bean sprouts and lime, a spoon and chopsticks beside it on a dark table, warm natural light, shallow depth of field, landscape orientation

Red Curry Laska

Soup rich in coconut curry with the added spice of a red curry.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz rice noodles
  • 3 tbsp red curry paste
  • 1 can coconut milk
  • 3 cups chicken broth
  • 1 lb shrimp peeled
  • 1 tbsp fish sauce
  • 1 lime juiced
  • 1 cup bean sprouts

Method
 

  1. Soak the rice noodles until tender, then drain.
  2. Fry the red curry paste in a pot until fragrant and deep in color.
  3. Pour in the coconut milk and broth and bring to a gentle simmer.
  4. Add the shrimp and cook a few minutes until pink, then stir in fish sauce and lime.
  5. Divide noodles into bowls, ladle the curry over, and top with bean sprouts.

Notes

Add the lime at the end so it stays bright and fresh.