Recipes and Cooking Coconut "Laksa" Noodles Influenced by curry laksa, a Malaysian coconut-curry noodle soup, our stir-fry version calls for purchased laksa paste to create a harmonious blend of flavors. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on June 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 30 mins Servings: 8 Yield: 6 cups Jump to Nutrition Facts Ingredients 8 ounce fresh or frozen peeled and deveined shrimp 2 tablespoon vegetable oil 1 14-16 ounce pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1-inch cubes ¼ cup sliced shallots 2 cloves garlic, sliced 1 teaspoon grated fresh ginger ½ cup laksa paste 1 14 ounce can unsweetened coconut milk (not light) 1 14.2 ounce pkg. cooked hokkien stir-fry noodles Fresh bean sprouts Chopped fresh cilantro Asian chili paste (sambal oelek) Lime wedges Directions Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a 12-inch wok or skillet heat 1 Tbsp. of the oil over medium-high. Add tofu; cook, without turning, 2 minutes or until browned on one side. Turn and cook 2 to 3 minutes more or until well browned on other side. Transfer to a plate. Add remaining 1 Tbsp. oil to wok. Add shrimp; cook 1 minute or until opaque, turning once. Transfer to plate with tofu. Reduce heat to medium. If needed, add additional oil to wok. Add shallots, garlic, and ginger; cook and stir 1 to 2 minutes or until softened. Whisk in laksa paste. Gradually whisk in coconut milk until combined. Stir in noodles, tofu, and shrimp: heat through. Top servings with bean sprouts and cilantro. Serve with chili paste and lime wedges. Rate it Print Nutrition Facts (per serving) 379 Calories 22g Fat 31g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 379 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 49mg 16% Sodium 1516mg 66% Total Carbohydrate 31g 11% Total Sugars 9g Protein 16g Vitamin C 5.9mg 30% Calcium 104mg 8% Iron 1.9mg 11% Potassium 228mg 5% Folate, total 14.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.