Vicky Berman

Shrimp Laksa Soup

A classic Malaysia soup recipe that is bound to be your new favorite Asian meal – Shrimp Laksa

Shrimp Laksa Soup Vicky Berman
  • 20-30 minutes
  • 1 Servings
  • 1 cals


  • 1 tablespoon coconut oil
  • 1/2 small red onion, finely diced (1/4 cup)
  • 1 tablespoon minced fresh lemongrass
  • 1-2 teaspoons red chili, chopped
  • 1 tablespoon ginger, grated
  • 1 tablespoon minced garlic
  • 1 jar Por Kwan Laksa Paste
  • 1 tablespoon shrimp paste (optional)
  • 1 tablespoon chunky peanut butter (optional)
  • 1 tablespoon fish sauce
  • 4 cups chicken broth
  • 1 can clam juice (optional, if omitting, replace with more chicken broth)
  • 1 1/2 cans coconut milk
  • 1 pound chicken thighs, thinly sliced
  • 1 pound shrimp, peeled, deveined and halved
  • 8 oz sugar snap peas, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 oz vermicelli thin rice noodles, cooked according to package directions and rinsed with cold water
  • 4 green onion, thinly sliced
  • handful of fresh cilantro, chopped,
  • sriracha, to taste
  • handful fresh bean sprouts
  • 1 lime, cut into wedges
  • 4 hard boiled eggs, peeled halved


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Vicky Berman

Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.

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