Pumpkin & Shrimp Laksa

Last Updated on January 11, 2023 by Chef Mireille

For those who don’t know, laksa is the national dish of Malaysia. Most Southeast Asian countries have some form of noodle soup that is popular for breakfast. In Burma, it’s Mohinga, in Thailand it’s Khao Soi and in Malaysia, it’s laksa. Laksa is a fragrant noodle soup with shrimp and vegetables. I’ve previously made a version with water spinach here, inspired by a Donna Hay recipe. Again, I used a recipe from Australian celebrity chef Donna Hay for the inspiration behind this version, although I always make my own changes based on preference and what’s in the refrigerator.

Using store bought laksa paste, this version can be whipped up in a jiffy. This is my recipe for this week’s Potluck Party at the I Heart Cooking Club. I haven’t cooked with them in several months and this was a delicious way to join them again. Every time I have laksa, I am reminded how delicious this soup is and I always say I need to make it more often. Regardless, with the temps starting to cool down FINALLY…this fall has been unseasonably warm..we even had a 72 F day just a few weeks ago in November…this is a warming soup perfect to enjoy when it’s cold outside your door…although it’s been in the 70’s this week. Regardless of the weather, I don’t think anyone can resist this laksa!

Pumpkin & Shrimp Laksa

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: Serves 6

Ingredients:

• 1 tablespoon oil
• 2/3 cup laksa paste
• 14 oz. can coconut milk
• 4 cups calabaza pumpkin, peeled and cut into large dice
• 2 cups trimmed snow peas
• 28 oz. peeled shrimp
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 8 oz. cooked rice vermicelli
• 6 tablespoons cilantro leaves

Heat oil. Add laksa paste. Fry until fragrant, about 3-5 minutes.

Add pumpkin, coconut milk and 3 cups water. Bring to a boil. Cook for about 10 minutes, until pumpkin is tender.

Add snow peas, shrimp, lime juice and fish sauce. Cook for a few minutes, until shrimp is just cooked.

To serve, place a little vermicelli in a bowl. Add a few ladle’s of laksa and garnish with cilantro leaves.

Notes:

Kabocha or butternut squash can also be used.

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Pumpkin & Shrimp Laksa

Prep Time5 minutes mins

Cook Time20 minutes mins

Ingredients

• 1 tablespoon oil
• 2/3 cup laksa paste
• 14 oz. can coconut milk
• 4 cups calabaza pumpkin peeled and cut into large dice
• 2 cups trimmed snow peas
• 28 oz. peeled shrimp
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 8 oz. cooked rice vermicelli
• 6 tablespoons cilantro leaves

Instructions

• Heat oil. Add laksa paste. Fry until fragrant, about 3-5 minutes.
• Add pumpkin, coconut milk and 3 cups water. Bring to a boil. Cook for about 10 minutes, until pumpkin is tender.
• Add snow peas, shrimp, lime juice and fish sauce. Cook for a few minutes, until shrimp is just cooked.
• To serve, place a little vermicelli in a bowl. Add a few ladle's of laksa and garnish with cilantro leaves.

Notes

Kabocha or butternut squash can also be used.

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