Spelt Laksa Noodle Bowl with Shrimp and Fresh Herbs

A spelt laksa noodle bowl is a spiced coconut broth ladled over spelt noodles, shrimp, and fresh toppings. This version takes about 35 minutes and uses one pot for the broth and one for the noodles.

The broth stays creamy but light. Laksa paste does most of the work, so the steps stay clear and the flavors stay clean.

Spelt noodles have a nutty, slightly sweet taste and a firm chew. They soften fast in hot liquid, so cook them separately and add them to the bowl at the last moment. Left sitting in the broth pot, they go soft and swell.

You can make the broth up to 4 days ahead. On the day, reheat it, add the shrimp, and cook the noodles fresh.

Why You'll Love This Recipe

Broth comes together in 12 minutes using ready-made laksa paste
Spelt noodles add a nutty flavor and a firm bite
Broth can be made ahead and reheated gently
Toppings are flexible, so you can use what's in the fridge

Coconut broth simmering in a pot as a wooden spoon stirs in red paste beside a bruised lemongrass stalk

Ingredient Notes

laksa paste: Brands vary in heat and salt, so start with 3 tbsp and taste. Many contain shrimp paste, so check the label if you need a vegetarian bowl.
dried spelt noodles: Spaghetti-style or ramen-style spelt noodles both work. Cook to the packet time, usually 7 to 9 minutes. Rice vermicelli can stand in if you need a gluten-free bowl.
full-fat coconut milk: Use full-fat for a broth that coats the spoon. Light coconut milk gives a thin broth that tastes diluted. Shake the can before opening.
raw peeled shrimp: Frozen shrimp work well. Thaw them overnight in the fridge, then pat dry. Cubed firm tofu can replace them in the same 3-minute simmer.
fish sauce: It adds salt and depth. Use 1 tbsp soy sauce instead for a fish-free broth.
lemongrass: Bruise the stalk with the back of a knife so it releases its oil. Remove it before serving. One teaspoon of lemongrass paste works as a substitute.

Two bowls of laksa on a linen-covered table with lime wedges, chopsticks, and a glass of iced tea

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Main Course

Difficulty: Easy

Servings: 4

Estimated Cost: 3.80

Calories: 335

Best Season: all_year_round

Dietary: Contains fish, Contains gluten (spelt), Contains shellfish, Dairy-Free

Description

A spiced coconut broth built on ready-made laksa paste, poured over firm spelt noodles and quick-cooked shrimp, then finished with crisp sprouts and lime.

Ingredients

Broth

1 tbsp neutral oil
3 tbsp laksa paste ((50 g))
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 stalk lemongrass (ends trimmed, bruised)
800 ml vegetable stock
400 ml full-fat coconut milk ((1 can))
1 tbsp fish sauce
1 tsp brown sugar
2 limes (1 juiced, 1 cut into wedges)

Noodles and toppings

250 g dried spelt noodles
300 g raw peeled shrimp (deveined, patted dry)
150 g bean sprouts
2 spring onions (thinly sliced)
15 g fresh coriander (leaves and tender stems)
1 red chili (sliced, optional)
salt (to taste)

Instructions

1
Bring 2 L of water to a boil in a 3-quart / 2.8 L pot for the noodles. Meanwhile, heat the oil in a 4-quart / 3.8 L pot over medium heat. Stir in the laksa paste, garlic, ginger, and lemongrass for 2 minutes, until the oil separates at the edges and the paste smells toasted.
2
Pour in the stock and coconut milk, then add the fish sauce and sugar. Bring to a gentle simmer, with small bubbles only, and cook uncovered for 12 minutes.
3
While the broth simmers, cook the spelt noodles in the boiling water for 7 to 9 minutes, until tender with a slight bite. Drain, rinse briefly under warm water, and divide among 4 bowls. Spelt noodles soften fast in hot broth, so keep them out of the pot.
4
Add the shrimp to the broth and simmer for 3 minutes, until pink and curled and 63 C / 145 F inside. Remove the lemongrass and stir in the lime juice. Taste, then add a pinch of salt or a splash of fish sauce if needed.
5
Ladle the hot broth and shrimp over the noodles. Top with bean sprouts, spring onions, coriander, and chili, and add a lime wedge to each bowl. Eat within 10 minutes of assembling so the noodles keep their bite.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 335kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 17g85%
Cholesterol 120mg40%
Sodium 1050mg44%
Potassium 600mg18%
Total Carbohydrate 54g18%
Dietary Fiber 6g24%
Sugars 5g
Protein 25g50%

Vitamin A 500 IU
Vitamin C 12 mg
Calcium 90 mg
Iron 3.5 mg
Vitamin E 2 mg
Vitamin K 20 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 6 mg
Vitamin B6 0.3 mg
Folate 50 mcg
Vitamin B12 1 mcg
Phosphorus 330 mg
Magnesium 90 mg
Zinc 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Bruise the lemongrass with the back of a knife and remove it before serving.
Use full-fat coconut milk. Light versions give a thin broth that tastes diluted.
Check the laksa paste label for vegetarian bowls, since many contain shrimp paste.
Rinse cooked spelt noodles briefly in warm water to remove surface starch.

Keywords: spelt laksa, laksa noodle bowl, spelt noodles recipe, coconut curry noodle soup, shrimp laksa

Equipment

4-quart / 3.8 L soup pot
3-quart / 2.8 L pot for the noodles
colander
ladle
chef's knife and cutting board

Tips

Cook the spelt noodles in a separate pot and drain them just before serving, so they stay firm instead of softening in the broth.
Fry the laksa paste in oil for 2 minutes before adding liquid, until the oil separates at the edges and the paste smells toasted.
Keep the broth at a gentle simmer once the coconut milk goes in, with small bubbles only, to keep the texture smooth.
Pat the shrimp dry and add them last, simmering 3 minutes until pink and curled and 63 C / 145 F inside.
Taste the broth after adding lime juice and adjust with fish sauce or a pinch of salt, since laksa pastes vary in saltiness.

Variations

Swap the shrimp for 200 g cubed firm tofu, use soy sauce for fish sauce, and check that your laksa paste has no shrimp paste.
Add two handfuls of baby spinach or sliced bok choy to the broth with the shrimp for extra greens and a softer bite.
Top each bowl with a halved egg boiled for 7 minutes, which adds protein and a creamy yolk that blends into the broth.

Storage and Reheating

Laksa broth stays well in the fridge. Cool the broth made without shrimp, cover it, and keep it for up to 4 days. Cooked leftovers that already contain shrimp keep for 2 days.

Store cooked noodles separately, tossed with 1 tsp oil, for up to 3 days. Keep bean sprouts, herbs, and lime apart as well, so they stay crisp. Reheat the broth in a pot over medium-low heat for 6 to 8 minutes until steaming, stirring so the coconut milk stays smooth.

Add raw shrimp to the reheated broth and simmer for 3 minutes. Dip the cold noodles in the hot broth for 30 to 60 seconds, then ladle everything into bowls. The broth freezes for up to 2 months without shrimp or noodles. Thaw it overnight in the fridge and whisk as it heats.

Serving Suggestions

Serve the laksa in deep bowls, with the noodles at the bottom and the shrimp on top. Add the sprouts, spring onions, and coriander at the table so they stay crisp and bright.

A cucumber salad dressed with rice vinegar and a pinch of sugar sits well beside the warm broth. Vegetable spring rolls or steamed edamame make the meal larger for a family table.

For a casual gathering, set out the toppings in small bowls and let everyone build their own. The broth stays hot in the pot over low heat, and the noodles can be portioned into bowls ahead of time.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-laksa-noodle-bowl-shrimp/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!