Gluten-Free Malaysian Snack: Coconut Shrimp Laksa with Gluten-Free Noodles

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large shrimp, peeled and deveined 1 gluten
• free rice noodle nest (150g) 1 cup coconut milk 1 cup chicken broth 1/2 cup red curry paste 1/4 cup lemongrass, finely chopped 1/4 cup fresh cilantro, chopped 2 tablespoons fish sauce 1 tablespoon lime juice 1 teaspoon palm sugar 1 teaspoon gluten
• free soy sauce 1/2 teaspoon chili flakes (optional) Salt and pepper to taste

Instructions

1. In a large pot, combine the chicken broth, coconut milk, curry paste, lemongrass, fish sauce, lime juice, palm sugar, gluten free soy sauce, chili flakes (if using), and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add the shrimp to the pot and cook until they turn pink and are fully cooked, about 5 minutes.
3. Meanwhile, cook the gluten free rice noodles according to package instructions. Drain and rinse with cold water.
4. Divide the cooked noodles into serving bowls and ladle the shrimp and broth over the top. Garnish with fresh cilantro. Serve immediately.

Chef’s Insight

The combination of creamy coconut milk and spicy red curry paste creates a rich, satisfying flavor that pairs perfectly with tender shrimp and gluten-free noodles.

Notes

Adjust the spice level to your preference by adding more or less chili flakes. Use fresh lemongrass and red curry paste for the best flavor.