Crab Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Let me share one of my favorite quick weeknight dinners with you: crab laksa. This aromatic Southeast Asian noodle soup comes together in just 45 minutes, making it perfect for busy evenings when you still want something special and satisfying. The beauty of this dish is its simplicity, despite tasting like you've spent hours in the kitchen. Fresh crab meat gives it an elegant touch without breaking the bank, while the coconut milk base is naturally rich and creamy. Plus, ginger in this recipe is a wonderful anti inflammatory ingredient that aids digestion, so you're getting comfort food that's actually good for you. The warm spices and bright lime juice create such a warming, balanced bowl that'll have everyone asking for seconds.
Ella x
Ingredients
- 200rice noodles
- 400crab meat
- 400coconut milk
- 800chicken broth
- 2 tablespoonslime juice
- 2 tablespoonsfish sauce
- 1 tablespoonsugar
- 1 teaspoonground cumin
- 1 teaspoonpaprika
- 1 teaspoonred pepper flakes
- 3 clovesgarlic
- 2 piecesginger
- 1scallions
- 1cilantro
Detail level
Instructions
- 1
Cook the rice noodles according to package instructions. Drain and set aside.
Tip: Use a colander to rinse the noodles.
- 2
In a large pot, combine the coconut milk, chicken broth, lime juice, fish sauce, sugar, cumin, paprika, and red pepper flakes. Bring to a simmer.
Tip: Stir occasionally to prevent scorching.
- 3
Add the crab meat and cook for 2-3 minutes, until heated through.
Tip: Be gentle to prevent breaking the crab meat.
- 4
Add the garlic and ginger to the pot and cook for 1 minute, until fragrant.
Tip: Use a spoon to scrape the bottom of the pot.
- 5
To assemble the laksa, place some noodles in a bowl, followed by the crab mixture, and finish with scallions, cilantro, and a sprinkle of red pepper flakes.
Tip: Garnish with additional cilantro and lime wedges, if desired.
- 6
Serve immediately and enjoy!
Tip: Laksa is best served fresh, but it can be refrigerated for up to 24 hours.
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