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Shrimp Laksa

Shrimp Laksa

With the cold weather that I'm currently experiencing in The Netherlands, I'm allowing myself to have some extra calories that otherwise I wouldn't (my sarcastically-self: "yeah, right!")... My body is just craving hearty-filling-scrumptious meals and if it craves it, it is because it needs it (my less sarcastic-side trying to convince me).

Anyways, keeping my angel-me and devil-me aside. This week, I'm committed to visit as many countries as I can. So today, I go to no other than: Malaysia!

This recipe is so silk-y that it warms you up right away. Where have you been all my life Laksa?...

This recipe makes 4 portions.


250 gr. of medium shrimps (peeled & deveined)

3 cups of coconut milk

3 cups of fish broth

3 garlic cloves (mashed)

2 stalks of lemongrass (chopped)

2 tablespoons of ginger grind

1 medium yellow onion (chopped)

1/2 tablespoon of turmeric powder

1/2 tablespoon of ground cumin

1/2 tablespoon of yellow curry powder

3 individual packages of glass noodles

4 tablespoons of coconut oil

Salt and white pepper to taste


  1. In a sauce pan sauté in the coconut oil the shrimps, garlic, lemongrass, ginger and onion. Cook for 5 minutes and then add the turmeric, cumin and curry. Cook for another 5 minutes.

  2. Add the fish broth and simmer for 2 minutes. Turn the heat down and add the coconut milk and the noodles.

  3. Serve warm with some chopped green onions.


1. For a bit of heat you can add any hot sauce of your preference. I added some Harissa sauce.


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