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SuperQuick Spicy Shrimp Laksa

SuperQuick Spicy Shrimp Laksa

with Coconut-Curry Broth
4.5(476)Review Summary
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
620 kcal
Protein
: 
33g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Wheat
  • Soy
  • Sulphites
  • Egg
  • May contain traces of allergens
  • Gluten
  • Milk
  • Soy
  • Sulphites
  • Mustard
  • Fish
  • Crustaceans
  • Sesame
  • Wheat
  • Tree nuts
  • Peanuts

Laksa, a spicy and fragrant soup that hails from Malaysia, features a rich, flavourful coconut broth as its base. This speedy version is every bit as bold as the original, with tender shrimp and satisfying ramen noodles to take it over the top. Ingredients: Shrimp • Coconut milk (coconut extract, water) • Sugar snap peas • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

1 unit(s)

Coconut Milk

100 g

Ramen Noodles

(Contains: Wheat May be present: Egg)

113 g

Sugar Snap Peas

7 g

Cilantro

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

4 tbsp

Red Curry Paste

(May be present: Milk, Soy, Sulphites)

2 tbsp

Curry Paste

(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

1 tbsp

Chili-Garlic Sauce

(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

Not included in your delivery

¼ tsp

Sugar*

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories620 kcal
Fat34 g
Saturated Fat22 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber5 g
Protein33 g
Cholesterol180 mg
Sodium2070 mg
Trans Fat0.1 g
Potassium650 mg
Calcium150 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Measuring Spoons
•Measuring Cups
•Spatula

Cooking Steps

PDF
Make broth and prep
1
  • Heat a large pot over medium-high heat. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste, curry paste and chili-garlic sauce. Cook, stirring often, until fragrant, 30 sec.
  • Add coconut milk, stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until broth reduces slightly, 6-7 min. Season with salt and pepper.
  • Meanwhile, tear cilantro leaves.
Cook shrimp
2
  • Meanwhile, drain and rinse shrimp, then pat dry with paper towels.
  • After broth has simmered for 6-7 min, add shrimp. Cook for 3-4 min, until firm and opaque.** Season with salt and pepper.
Cook sugar snap peas and ramen noodles
3
  • Add sugar snap peas and ramen noodles to the broth. Cook, stirring occasionally, until sugar snap peas are tender-crisp and ramen noodles are tender, 1-2 min. Season with salt and pepper.
Finish and serve soup
4
  • Divide soup between bowls. Top with cilantro and crispy shallots.
Modularity step (under step 2)
5

If you've opted for shrimp, drain and rinse shrimp, then pat dry with paper towels. After broth has simmered for 6-7 min, add shrimp. Cook for 3-4 min, until firm and opaque.**

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many enjoyed the taste, but some found it needed more depth. Consider adding fish sauce, lime juice, or ginger to enhance the flavour.
  • Ease of prep: Quick and easy to make, with clear instructions. Some confusion about using two types of curry paste.
  • Suggestions: Cook noodles longer than 1-2 minutes for better texture. Cut shrimp and snap peas into smaller pieces before adding to the broth.
  • Portions: Several reviewers noted insufficient noodles; consider doubling the amount for a more satisfying meal.
  • Vegetables: Some preferred different vegetables; try mushrooms or broccoli instead of snap peas for variety.
AI-generated from customer reviews

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