Since we are practically in October and the nights are getting a distinct chill to them, I felt like it was finally time to get down to sharing some cozy comfort food. Because when the kids roll home exhausted and starving from a full afternoon of activities on top of their school days, it is nice to have something hot and really amazing waiting for them.
Also, I just want something hot and amazing waiting for me too! But until the magic kitchen fairies show up (which I am assuming is never, right?) it’s on me to make it happen- which means it also has to be pretty fast and easy too. Pacific Foods has teamed up with me to bring you the ultimate in fast easy comfort food that is out of this world delicious = Coconut Shrimp Laksa. 
Gaaaahhhhh….. Creamy coconut broth that is super rich and complex in flavor from all of the amazing garlic, ginger and shrimp peels. Then my favorite rice stick noodles which are so thin and chewy and of course all of the gorgeous fresh herbs.
This has become a really nice alternative to those weeknights (or on busy Sundays) when we would be happy to order takeout Thai food. Because it is so fast and full of short cuts like curry paste and the wonderful fragrant lemongrass chicken broth, it doesn’t feel like much work and there is nothing like this gorgeous bowl of spicy Laksa!
Recipe: Coconut Shrimp Laksa
Ingredients
- 1 pound raw shrimp in shells
- ¼ cup coconut or vegetable oil
- 1 yellow onion, small diced
- 2 cloves garlic, minced
- 3” ginger, peeled and minced
- 1 serrano chili, minced (with seeds) (this is spicy, so it’s optional!)
- 3 tablespoons red curry paste
- 8 ounces rice stick noodles
- 4 cups Pacific Foods Organic Chicken with Lemongrass Bone Broth
- 1 can coconut milk
- kosher salt
- thai basil
- mint
- lime wedges
Instructions
- Peel the shrimp, reserving the shells and rinsing the bodies. Set aside to drain.
- In a large pot over medium heat add the vegetable oil and the onion, garlic, ginger and chili as well as the shrimp shells. Saute over medium heat for about 10 minutes, stirring often until the onions, garlic and ginger are golden and tender.
- While the mixture is cooking, bring a pot of salted water to a boil. Cook the rice sticks according to manufacturers directions, about 3 minutes and then drain, rinse with cold water and drain again. Set aside.
- Add the curry paste to the onion, garlic, ginger and chili and turn the heat up to medium-high and fry everything for 2-3 minutes.
- Remove the shrimp peels and transfer the remaining contents of the pot to the jar of a blender or a food processor and puree on high until you have a pretty smooth paste. Add it back to the pot and add the chicken broth. Whisk the content together to combine.
- Turn the heat to medium and whisk in the can of coconut milk. Season to taste with kosher salt. Bring the broth to a simmer and add the shrimp and the cooked noodles. Check the seasoning again and add kosher salt if needed. Ladle hot broth and noodles into bowls and garnish with fresh thai basil, mint and lime wedges.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
This looks amazing! I adore coconut in curry!
Me too! thank you Tori!
bring on the warm spices! can’t wait to try this dish!!
Thank you so much Gaby!
Such a beautiful recipe Heather! Totally making this!!
Thank you Marla- I hope you do!
This looks absolutely delicious. Pinned and ready to try!
Oh good Esther- hope you love it!
Wow, this looks awesome. I have to cook my own shrimp because my wife won’t touch the stuff. And I love shrimp but she’s not having it. Actually, my kids really like shrimp too and are starving when my little kindergartner gets off the bus. My 3 year old loves shrimp too. Just don’t do much cooking but need to give this a whirl.
Hey Tom! This would be great without the shrimp too so no worries! Love your adventurous little eaters!
Wow the creamy coconut broth would warm me right up on a cold night! It’s dipping down here and I’m so ready to warm up with this 🙂
It is so rich and creamy Julie- totally delicious!
Made this last night – kids just came home from skating lessons, and we were all chilled from being in the rink. It was SO good. Subbed in some vermicelli, so i just threw them in at the end, and they were soft and noodle-y within a minute or 2! So good – thanks for the warm up 🙂
where can I find Lemongrass bone broth
I found it at my local grocery store, its a Pacific flavor. If you can’t find it, I would just simmer some smashed lemongrass in your regular bone broth or chicken broth and then add it.