Laksa Soup with shrimp

Mmmmmm I haven’t had laksa soup in over 10 years! I first tried it when I was living in Sydney, Australia. I worked at this cute pub called the Tea Gardens Hotel and they had a small restaurant in the pub that served authentic Malaysian cuisine. How could you not love this soup, its creamy and coconuty and full of flavour. Laksa typically has some heat and spice to it, my recipe is quite mild. Feel free to add as much heat (with peppers or hot sauce) as you like. I actually had the pleasure of spending a week in Malaysia on my way to Australia and it was such a beautiful country. 🙂 I am mostly avoiding grains these days, but I have been getting a bit bored with fish and veggies every night so I thought I would treat myself with this rice noodle recipe. 😉

xx Malika

coconut shrimp laksa soup

Shrimp & Coconut Laksa Soup
Recipe type: Soup
Cuisine: Gluten Free, Dairy Free
Serves: 2
  • 12 ocean wise fresh peeled shrimp (I used cooked)
  • ½ can of coconut milk
  • ½ cup fresh basil
  • ½ cup fresh mint
  • 2 cups of cooked rice vermicelli noodles
  • ½ white onion, chopped
  • 2 cloves garlic, crushed
  • 1 thumb or fresh ginger, peeled and grated
  • 2 tbs red curry paste
  • 1 tbs coconut oil
  • 2 cups bone broth
  • salt and pepper to taste
  • 4 lime wedges
  1. In a large pot, heat the oil and add the onion, cook until translucent. Then add the garlic and ginger and cook for another 2 min. Add the curry paste and cook additional minute.
  2. Take the onion mixture and add ½ of the bone broth to your blender of magic bullet and puree mixture.
  3. Add mixture back to you pot and then add the rest of the bone broth and coconut milk. Bring to a boil then reduce to simmer.
  4. Add in your shrimp and noodles now and turn off the heat.
  5. Serve in bowls with the lime, basil and fresh mint.
  6. Enjoy!

Gluten Free Laksa Soup