Easy Shrimp Curry Laska

About

This delicious curry is super easy and quick to make. The broth is made from both Thai red curry and yellow Madras curry and then swirled into creamy coconut milk and rich chicken broth. Shrimp is added to the broth right at the very end and cooked until pink. After the soup is ladled into bowls and then topped with a soft boiled egg, fresh bean sprouts, cilantro, and a squeeze of lime. This Low Carb dish will quickly become your favorite (and it is simple enough for weeknight meals)!

What is Curry Laska?

Curry Laska is a Malaysian soup that is made using a coconut curry base. There are many different versions of this dish, some with shredded chicken, tofu, and shrimp. So feel free to add these proteins as well as fish balls which are common. The most Keto and Low Carb-friendly version of the soup should not contain tofu and fish balls which have many additives.

Is the soup spicy?

Depending on the brand of curry you add, the soup could range from mild to spicy. If you like spicy soups feel free to add more curry or even chopped Thai chiles.

How quick is this soup to make?

The soup itself takes about 20 minutes and prepping the fresh ingredients on top takes about 20 minutes.

Ingredients

2 tablespoon avocado oil
2 tablespoon thai red curry paste
2 tablespoon curry powder
13 ⅔ fl oz coconut milk
4 cup chicken broth
1 lb raw shrimp
1 tablespoon fish sauce (nam pla or nuoc mam)
½ cup, chopped cilantro
1 cup bean sprouts
2 package shirataki noodle
4 large raw egg

Instructions

Preheat a medium-sized saucepan over medium-high heat. Add in the avocado oil. Then stir in both curry powders and cook until fragrant, about 30 seconds.
Add in the coconut milk and use a whisk to break up any lumps.
Then add in the chicken stock. Allow the mixture to simmer on low heat for 5-7 minutes.
While the soup is simmering, prepare the noodles by draining them and microwaving them. Drain the noodles again after microwaving the noodles for 2 minutes.
Prepare a small pot of boiling water and gently drop in the eggs. Boil for 8 minutes. Then drain the hot water, add ice and add cold water. Wait until the eggs are cold to peel them.
Next, add in the shrimp and cook until pink. Add in the fish sauce and taste the soup adding more if necessary.
Fill the bowls evenly with noodles, shrimp, and soup. Top with freshly washed bean sprouts, an egg (halved), and chopped cilantro.
Add a squeeze of lime to the soup to taste.