Laksa with Shrimp and Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.4
  • Total Fat: 10.9 g
  • Cholesterol: 73.7 mg
  • Sodium: 515.1 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.7 g

View full nutritional breakdown of Laksa with Shrimp and Vegetables calories by ingredient


Anti-cancer, heart healthy, boosts metabolism, anti-inflamatory, miscellaneous. Anti-cancer, heart healthy, boosts metabolism, anti-inflamatory, miscellaneous.
Number of Servings: 6


    Lemon grass (citronella), fresh, 2 stalks
    Brazil Nut (1 nut), 3 serving
    *Peppers, hot chile, red, raw, 1 pepper
    *Fresh Ginger, 3 tbsp chopped
    Garlic, 2 cloves, chopped
    Shallot, 1 medium, chopped
    Olive Oil, 1 tbsp
    Turmeric, ground, 1 tsp
    *Coriander seeds, ground McCormick, 1 tsp
    Pepper, black, .125 tsp
    Rice Noodles, thin, 3 ounces
    *Coconut Oil, virgin 1 tbps
    *Campbell's low sodium chicken broth, 4 cups
    *Coconut Milk, .5 cup
    Carrots, 1 cup, chopped diagonally in 1/2-inch pieces
    Shrimp, cooked, 3/4 lb large, shelled, and deveined
    Broccoli, fresh, 1 cup, chopped
    Asian fish sauce (nuoc mam or nam pla)
    Bean Sprout, 1 cup
    Cilantro leaves, fresh, 1 cup
    Limes, 1 fruit, medium


Discard the tough outer leaves of the lemongrass and trim the root ends. Thinly slice the lower 6 inches of the stalks. Transfer the sliced lemongrass to the work bowl of a food process. Add the Brazil nuts, chile, ginger, garlic, shallot, olive oil, turmeric, coriander, and pepper. Pulse until a thick paste forms.

Cook the noodles according to the package directions. Drain and set aside.

In a medium saucepan, heat the coconut oil over low heat. Add the laksa past and cook for about 10 minutes. Stir in the broth and coconut milk and simmer for 5 minutes. Add the carrots and simmer for 15 minutes longer.

Add the shrimp and broccoli and cook for 5 minutes. Stir in the noodles and cook until wormed through, 1 to 2 minutes. Stir in the fish sauce and remove the pan from the heat.

To serve, pour the soup into six bowls and garnish each bowl with bean sprouts, cilantro leaves, and lime wedges.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user SAILOR38.