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Shrimp Laksa

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“This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good. I have changed it slightly to accomodate my familys taste buds.”

Ingredients Nutrition

  • 1 34 cups milk, coconut, canned
  • 14 cup cream, coconut, canned
  • 1 cup vegetable stock
  • 14 cup vermicelli rice noodles
  • 1 pepper, sweet red, cut into thin strips
  • 1 cup bamboo shoot, sliced, canned, drained and rinsed
  • 116 cup ginger (2 inches)
  • 4 scallions, coarsley chopped
  • 2 tablespoons curry paste, red
  • 2 tablespoons fish sauce
  • 1 teaspoon golden brown sugar
  • 6 sprigs basil, use thai if you can find it...much stronger flavor
  • 16 shrimp, jumbo, unshelled, cooked


  1. Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
  2. Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
  3. Next add the shrimp and simmer until heated through about 4 - 5 minutes.
  4. Serve in warmed bowls and enjoy.

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