Shrimp Laksa

Shrimp Laksa

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Baby Kato


This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • ·
    1 3⁄4 cups milk, coconut, canned
  • ·
    1⁄4 cup cream, coconut, canned
  • ·
    1 cup vegetable stock
  • ·
    1⁄4 cup vermicelli rice noodles
  • ·
    1 pepper, sweet red, cut into thin strips
  • ·
    1 cup bamboo shoot, sliced, canned, drained and rinsed
  • ·
    1⁄16 cup ginger (2 inches)
  • ·
    4 scallions, coarsley chopped
  • ·
    2 tablespoons curry paste, red
  • ·
    2 tablespoons fish sauce
  • ·
    1 teaspoon golden brown sugar
  • ·
    6 sprigs basil, use thai if you can find it...much stronger flavor
  • ·
    16 shrimp, jumbo, unshelled, cooked

How to Make Shrimp Laksa


  1. Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
  2. Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
  3. Next add the shrimp and simmer until heated through about 4 - 5 minutes.
  4. Serve in warmed bowls and enjoy.

Printable Recipe Card

About Shrimp Laksa

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai
Hashtag: #Thai Shrimp

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