Heat 2 tablespoons of oil in a medium pot over medium heat. Add sliced shallots and minced garlic and cook for 2 minutes until softened. Stir in the laksa paste and cook for 5 minutes, stirring constantly, until the paste darkens in color and smells fragrant.
3 cloves garlic, 2 shallots, 3 tbsp laksa paste
Pour in the coconut milk and stock, stirring to combine. Bring the mixture to a gentle simmer with small bubbles around the edges—avoid a rolling boil. Reduce heat to low and stir in fish sauce. Simmer gently for 10 minutes to meld flavors.
14 oz coconut milk, 2 cups chicken or seafood stock, 1 tbsp fish sauce
While the broth is simmering, boil rice noodles in a separate pot for 2 to 3 minutes until tender but still springy. Drain and rinse under cold water to stop cooking, then set aside.
8 oz rice noodles
Add peeled shrimp to the simmering broth and cook for 2 to 3 minutes until shrimp turn opaque and firm. Avoid overcooking as shrimp will curl tightly and become rubbery.
1 lb shrimp
Divide the cooked noodles among 4 bowls. Ladle hot broth with shrimp over the noodles. Top with fresh bean sprouts, torn cilantro and mint leaves, and lime wedges for squeezing.
8 oz rice noodles, 1 lb shrimp, 1 cup bean sprouts, cilantro and mint, 2 lime
