Experience Authentic Thai Flavors: Quick & Easy 20-Minute Shrimp Laksa Recipe

Prepare your senses for an unforgettable culinary adventure with this exquisite Thai Shrimp Laksa! This fantastic soup is a symphony of flavors and textures, offering a perfect balance of creamy richness and refreshing lightness, savory depth and vibrant freshness. Each spoonful of the luscious, umami-packed broth is a delight, featuring tender, succulent shrimp alongside crispy water chestnuts and bright red peppers. The best part? This incredible dish can be on your table in under 20 minutes, making it a perfect weeknight meal or a quick escape to the exotic! (Skip to the recipe below.)

A Culinary Journey to Thailand: Dreaming of Exotic Flavors

Oh, to be whisked away to a warm, vibrant Asian country right now, far from the lingering chill of winter. I often dream of such an escape, soaring on a magic carpet over vast, azure oceans, where the sea meets the sky in a seamless expanse of blue. I envision sweeping gracefully over terraced fields, an emerald patchwork of lush crops, punctuated by the glossy, deep green leaves of banana palms. Below, smiling children playing near charming thatched cottages would look up, their faces alight with wonder, waving excitedly as I pass by. With a friendly wave back and a gentle nudge, my magical ride would gather speed, whooshing over rolling hills towards the captivating cacophony of a bustling city. As I descend, exotic scents, carried on the gentle breeze, would begin to tantalize my nose, prompting me to eagerly scan the streets for the vibrant kaleidoscope of a lively marketplace.

My magic carpet would slow its joyful dance, fluttering gently above the vibrant tapestry of stalls and bustling crowds. I’d take a deep, greedy breath, inhaling the intoxicating aromas that fill the air. Mounds of fresh spices, piled high like bins of dazzling sweets in a candy shop, would beckon me closer, their heady perfumes promising a blissful intoxication. The carpet would settle gracefully before a friendly-faced grandma, allowing me to dismount and eagerly plunge my hands into the sun-warmed spice baskets. My fingers would sift through the shifting sands of spicy cloves and the sweet, fragrant pods of cardamom. I’d trace the gnarled roots of ginger and galangal, gently poke at shriveled dried peppers, and crumble shards of aromatic cinnamon bark, soaking in every sensation.

The marketplace would be alive with a symphony of sounds: vendors calling out their wares, bicycles weaving deftly through the crowds, their bells tinkling. The smiley grandma would beckon me closer, offering a steaming bowl of soup. With the first spoonful, the vibrant world around me would gently fade into a hazy oblivion. Cradling the bowl in my hands, I’d sip the nectar within, and for a precious moment, the world would stand still. I’d open my eyes, meeting the grandma’s gaze, a silent understanding passing between us. Hearts connected, speaking without words.

Bringing Thailand Home: The Magic of Shrimp Laksa

While this Thai Shrimp Laksa might not conjure a benevolent Thai grandma to cook for you, it absolutely possesses the power to make your world pause, if only for a few blissful moments, as you savor its intoxicating blend of flavors. This is a dish that effortlessly transports you. Imagine a flavorful, creamy broth that defies expectation, managing to be both light and incredibly rich at the same time. It’s liquid velvet, gently enveloping crunchy water chestnuts, vibrant red peppers, and perfectly tender, succulent shrimp. The warming notes of ginger and the sweet, bright burst of fresh Thai basil come together to create that distinctive, exotic jolt of flavor that elevates this soup to something truly special. It’s a harmonious blend that engages every part of your palate, delivering a comforting yet exciting culinary experience that lingers long after the last spoonful.

What Makes Thai Shrimp Laksa So Special?

This month, I invite you to join me as we continue our delicious journey to “Eat the World,” a culinary adventure where a group of passionate bloggers explores a new country’s cuisine each month. Our destination this time is the breathtakingly beautiful Thailand, a land renowned for its ornate temples, stunning landscapes, and, of course, its incredibly diverse and flavorful food culture. I am particularly thrilled to share this unforgettable Shrimp Laksa recipe with you. While Laksa has many variations across Southeast Asia, this particular version is common to the southern tip of Thailand, an area blessed with an abundance of fresh, high-quality seafood, making it the perfect home for a rich and aromatic shrimp-based soup.

Thai cuisine is celebrated worldwide for its intricate balance of sweet, sour, salty, bitter, and spicy flavors. Shrimp Laksa embodies this philosophy beautifully. The coconut milk provides a luxurious base, tempering the heat of the red curry paste while adding a delightful creaminess. Fresh ginger contributes a warm, zesty undertone, while fish sauce introduces the essential umami depth that is a hallmark of Thai cooking. The inclusion of fresh Thai basil not only adds a vibrant green hue but also imparts a unique, slightly peppery, and subtly sweet-licorice note that truly distinguishes this dish. The combination of textures—soft noodles, crisp water chestnuts, and tender shrimp—ensures every bite is a multi-sensory experience.

If you’re eager to see more of Thailand’s beauty and delve deeper into its culinary traditions, be sure to visit my post for an authentic recipe for Pad Thai, where I share additional photos and insights from this incredible country.

Key Ingredients for an Authentic Taste

Crafting the perfect Shrimp Laksa relies on a few key ingredients, each playing a crucial role in building the soup’s complex flavor profile:

• Shrimp: The star of the show! Fresh or frozen, high-quality shrimp are essential. Using shell-on shrimp, if you’re comfortable with it, adds an incredible depth of flavor to the broth. The natural sweetness of shrimp pairs beautifully with the spicy and creamy base.
• Coconut Milk: This forms the luxurious, creamy foundation of the laksa. Opt for premium, full-fat coconut milk for the richest texture and most authentic taste. It balances the spice and provides a silky mouthfeel.
• Red Curry Paste: The aromatic heart of the soup. While you can make your own from scratch, a good quality store-bought red curry paste (like Thai Kitchen) is a fantastic shortcut that still delivers authentic flavor. It provides the essential heat and a complex blend of spices like chilies, lemongrass, galangal, and kaffir lime.
• Fish Sauce: This staple of Southeast Asian cuisine is vital for adding a savory, umami punch. Don’t skip it! It provides that necessary salty depth and rounds out the overall flavor, making the soup truly sing.
• Fresh Ginger Root: Adds a warm, pungent, and slightly spicy zing that brightens the entire dish and contributes to its invigorating aroma.
• Thai Basil: This herb is indispensable for authentic Thai flavor. It has a unique, sweet aroma with subtle licorice undertones. While its raw flavor might be distinctive, when cooked, it mellows into a wonderfully fragrant and mysterious depth that complements the other ingredients beautifully.
• Water Chestnuts: These provide a delightful crunch, adding a contrasting texture that makes each bite more interesting and prevents the soup from being uniformly soft.
• Vermicelli Rice Noodles: Light and quick-cooking, these noodles absorb the flavorful broth, making the laksa a satisfying and complete meal.

Mastering Your Laksa: Tips for Success

Creating this delicious Shrimp Laksa is surprisingly simple, especially with a few helpful tips:

• Shrimp Selection and Preparation: For the absolute best flavor, fresh or frozen raw shrimp are ideal. If using frozen, simply defrost them quickly in cold water while you prep your other ingredients. When using raw shrimp, consider leaving the shells on for added flavor during cooking. The shells infuse the broth with a wonderful seafood essence. Just be sure to provide plenty of napkins and extra bowls for guests to discard their shells at the table – a small price to pay for such rich flavor! If using pre-cooked shrimp, add them in the last 1-2 minutes, just enough to heat through, to prevent them from becoming tough.
• Curry Paste Quality: The red curry paste is a cornerstone of the flavor. While homemade is wonderful if you have the time, a good quality store-bought paste (like Thai Kitchen) is perfectly acceptable and convenient. Always check the ingredients for authentic flavor.
• Thai Basil vs. Substitutes: Fresh Thai basil offers a unique, sweet flavor with subtle licorice notes that truly define this laksa. Don’t worry if the licorice undertone isn’t your favorite raw – it mellows significantly when cooked, contributing a delightful, mysterious depth to the soup. If fresh Thai basil is hard to find (it grows beautifully in gardens!), a good substitute is to add a star anise pod to the coconut milk and stock at the beginning of the cooking process. Then, stir in a generous handful of regular sweet basil leaves just before serving to add that fresh herbaceous finish.
• Noodle Timing: This soup cooks quickly! Add the noodles and shrimp towards the end to ensure they are perfectly cooked and don’t overcook. Serve the laksa immediately after adding the shrimp and noodles. Rice vermicelli noodles tend to swell and absorb liquid rapidly, so to enjoy the soup at its best, with plenty of delicious broth, don’t let it sit too long. (Trust me, it’s so good, you won’t be able to wait anyway!)
• Mise en Place: Because this soup comes together so quickly, having all your ingredients prepped and ready before you start cooking (known as “mise en place”) is key to a smooth and enjoyable cooking experience.

Your Quick & Easy Shrimp Laksa (Khung) Recipe

~A light, creamy, and intensely flavorful Thai soup~

Adapted from ‘Thai Cooking, The Food and the Lifestyle’

Ingredients:

• 1 large red bell pepper
• 1 can (225gms/8oz) water chestnuts
• 2-inch (5cm) piece fresh ginger root
• 3 green onions/scallions
• 6 sprigs (50gms) fresh Thai basil (*see substitution below)
• 1 can (400gm/14oz) premium, full-fat coconut milk
• 1½ cups (360ml) vegetable stock
• 1¾ oz/50gms vermicelli rice noodles (one handful)
• 1 tablespoon red curry paste
• 2 tablespoons fish sauce
• 1 teaspoon light brown sugar
• 12 large or jumbo shrimp (180 grams), shell on (fresh or frozen)

Instructions:

1. If using frozen shrimp, place them in a bowl and cover with cold water. Swish them around occasionally; they will defrost quickly while you prepare the other ingredients.
2. Prepare the vegetables: Seed the red pepper and cut it into thin lengthwise strips. Stack the strips and cut them in half. Drain the water chestnuts, and if they are whole, slice each chestnut crosswise into 3 or 4 disks. Peel the ginger root and slice it crosswise into disks as thinly as possible. Thinly slice the green onions. Remove the leaves from the Thai basil sprigs and discard the stems.
3. Pour the coconut milk and vegetable stock into a medium-sized saucepan and bring to a boil over medium-high heat.
4. Add the prepared red bell pepper, water chestnuts, ginger, green onions, and Thai basil leaves to the simmering liquid. Stir in the red curry paste, fish sauce, light brown sugar, and vermicelli rice noodles.
5. Reduce heat to a simmer and cook for 4 to 5 minutes, or until the noodles are tender and cooked through.
6. Add the shrimp. If using raw shrimp, simmer for an additional 2-3 minutes, or until they turn pink and opaque. If using pre-cooked shrimp, simmer for only 1-2 minutes, just until heated through.
7. Serve the laksa immediately, dividing the shrimp equally among four bowls. It’s crucial to serve this soup right away, as the rice noodles will continue to absorb the delicious liquid and swell if left to sit too long. Serve with plenty of napkins and an extra bowl for discarded shrimp shells if you used shell-on shrimp.

Serves 4.

*Thai Basil Substitution:

Thai basil can sometimes be challenging to find outside of Asian markets (I’m fortunate enough to grow it in my garden!). If you can’t get your hands on fresh Thai basil, here’s a great alternative: add a star anise pod to the coconut milk and vegetable stock at the very beginning of the soup-making process. The star anise will infuse the broth with a warm, anise-like aroma that mimics some of Thai basil’s unique qualities. Then, just before serving, stir in a large handful of fresh regular sweet basil leaves to provide that essential herbaceous freshness.

Guten Appetit!

Come have a bowl of Shrimp Laksa and join me on my journey. Let’s be kitchen chair travelers together, exploring the world one delicious recipe at a time!

Join the “Eat the World” Adventure!

Discover more incredible dishes from around the globe by checking out all the wonderful Thai dishes prepared by my fellow “Eat the World” members! Follow our journey and share your culinary explorations with #eattheworld. Click here to find out how to join our vibrant community and have fun exploring a new country in your kitchen with us every month!

• Camilla: Thai One On
• Amy: Chicken Satay
• Evelyne: Thai Steamed Fish Recipe with Lime and Garlic Sauce
• Wendy: Gai Pad Gratiem Prik Thai
• Loreto and Nicoletta: Thai Noodle Shrimp Spicy Salad

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Explore More Global Flavors with Our “Eat the World” Recipe Challenge Posts:

(In alphabetical order)

• Argentina: Red Chimichurri Sauce
• Australia: Anzac Biscuits (Crispy Oatmeal Cookies)
• Bangladesh: Chingri Masala (Shrimp Curry)
• Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
• Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
• China: Kung Pao Chicken
• Colombia: Pan de Yuca (Warm Cheese Buns)
• Egypt: Fava Beans and Feta
• England: Gluten Free Fish and Chips and Mushy Peas
• Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• Fiji: Spiced Sweet Potato and Banana Salad
• Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
• France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• Greece: Moussaka
• Guyana: Fried Tilapia in Oil & Vinegar Sauce (fish dish)
• Hungary: Túrós Csusza (Pasta Scraps with Cottage Cheese)
• India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
• Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
• Israel: Cucumber, Feta, and Watermelon Salad
• Jamaica: Rice and Peas (Coconut Rice and Red Beans)
• Japan: Chawanmushi (Steamed Savoury Egg Custard)
• Kenya:Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• Laos: Ping Gai (Lao Grilled Chicken Wings)
• Lesotho: Chakalaka & Pap (Veggie & Bean Stew with Cornmeal Polenta)
• Luxembourg: Stäerzelen (Buckwheat Dumplings)
• Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• Netherlands: Boerenkool Stamppot (Kale-Potato Mash with Sausages & Pears)
• New Zealand: Classic Pavlova
• Poland: Polish Honey Cake
• Portugal: Tuna and Sardine Pâtés
• Puerto Rico: Piña Colada Cocktail
• Scotland: Cranachan (Raspberry, Whisky & Oat Cream Parfaits)
• Senegal: Mafé (Beef and Peanut Stew)
• Sudan: Peanut Butter Creamed Spinach & Peanut Meringue Cookies
• Sweden: Swedish Meatballs with Cream Gravy
• Switzerland (Christmas): Basler Leckerli Cookies
• Thailand: Shrimp Laksa (Khung)
• Trinidad & Tobago: Peanut Butter Prunes
• Ukraine: Buckwheat Kasha with Beef
• United States (Soul Food): Smothered Pork Chops
• Uruguay: Torta de Fiambre (Baked Ham & Cheese Sandwiches)
• Vietnam: Caramelized Pork Rice Bowls