Seafood Laksa Soup
2021-02-23- Cuisine: Malaysian
- Course: Soup
- Skill Level: Beginner
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Pressure Cooker Fish Italian-Style
-
Air Fryer Crab Claws Recipe
-
Air Fryer Lobster Thermidor Recipe
-
Slow Cooker Cajun Shrimp Soup Recipe
-
Air Fryer Crab Rangoon Recipe
Nutritional Info
This information is per serving.
-
Calories
601.2 -
Fat
40.6 g -
Saturated Fat
15.4 g -
Polyunsaturated Fat
6.8 g -
Cholesterol
0.0 mg -
Sodium
1,400.9 mg
Seafood Laksa soup. Very delicious Malaysian seafood soup with shrimp, bean sprouts, and fresh coriander. You may also like Fried Shrimp Wontons.
Seafood Laksa Soup
Ingredients
- 2 pounds (960 g) raw medium shrimp,shelled and deveined (set the shells,heads and tails aside)
- 1/3 cup (80 ml) vegetable oil
- 2-3 fresh red chilies, seeded and finely chopped
- 1 onion, peeled and roughly chopped
- 3 cloves garlic, peeled and halved
- 3/4-inch(2 cm) piece ginger
- 1 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 3 stems lemon grass, white part only,chopped
- 1-2 teaspoons shrimp past
- 2½ cups (625 ml) coconut cream
- 2 teaspoons brown sugar
- 4 kaffir lime leaves,crushed
- 1-2 teaspoons fish sauce
- 6½ oz (200 g) packet fish balls
- 6½ oz (200 g) packet tofu puffs
- 8 oz (240 g) dried rice vermicelli
- 8 oz (240 g) bean sprouts
- 4 tablespoons fresh mint, chopped(to serve)
Method
Step 1
To make the shrimp stock, heat 2 tablespoons of vegetable oil in large heavy pan. Add reserved shrimp shells, heads, and tails. Stir until heads are bright orange, then add 1 liter water. Bring to a boil, reduce the heat and simmer for 15 minutes. Strain broth through a fine sieve, discarding shells.
Step 2
In a food processor, combine the chili, onion, garlic, ginger, turmeric, coriander, lemon grass, and 1/4 cup (60 ml) of shrimp stock. Process until finely chopped.
Step 3
Heat remaining vegetable oil in sauce pan and add the chili mixture and shrimp paste. Stir over low-heat for 3-5 minutes.
Step 4
Pour in remaining shrimp stock and simmer for 10 minutes. Add the coconut cream, brown sugar, lime leaves and fish sauce. Simmer for additional 5 minutes.
Step 5
Add the shrimps and simmer until just pink. Add the fish balls and tofu puffs and simmer gently until just heated through.
Step 6
In a bowl of boiling water, soak the rice vermicelli for 2 minutes. Drain and divide seafood Laksa soup among serving bowl. Top with bean sprouts and ladle seafood Laksa soup over top. Sprinkle with fresh mint and coriander.