Name: Laksa Cauliflower Rice Bowl with Shrimp
Total time: 1 h 5 min
Ingredients: 2 dried arbol chiles , stemmed; 4 teaspoons dried shrimp; ¼ cup tamarind juice concentrate; ½ onion, chopped; 3 makrut lime leaves , middle vein removed and sliced thin crosswise; 2 tablespoons raw cashews , chopped; 2 stalks lemongrass , trimmed to bottom 6 inches, tough outer leaves discarded, halved lengthwise, and minced; 1 tablespoon vegetable oil; 1 (3-inch) piece galangal , chopped; 3 garlic cloves , peeled; 1 tablespoon packed dark brown sugar; 1½ teaspoons ground coriander; 1 teaspoon ground cumin; ¾ teaspoon paprika; ¾ teaspoon ground turmeric; ¾ teaspoon table salt; 1¼ cups water; 20 ounces frozen cauliflower rice (6 cups); 8 ounces green beans , trimmed and halved crosswise into 2-inch lengths; 8 ounces medium shrimp (41 to 50 per pound), peeled, deveined, and tails removed, split in half lengthwise; 2 teaspoons fish sauce; ¼ cup unsweetened coconut flakes, toasted; Lime wedges

Laksa Cauliflower Rice Bowl with Shrimp

By America's Test Kitchen

Published on July 22, 2025

Time

45 minutes, plus 20 minutes soaking

Yield

Serves 4

Ingredients

Laksa Paste

2 dried arbol chiles, stemmed4 teaspoons dried shrimp ¼ cup tamarind juice concentrate ½ onion, chopped 3 makrut lime leaves, middle vein removed and sliced thin crosswise2 tablespoons raw cashews, chopped2 stalks lemongrass, trimmed to bottom 6 inches, tough outer leaves discarded, halved lengthwise, and minced1 tablespoon vegetable oil 1 (3-inch) piece galangal, chopped3 garlic cloves, peeled1 tablespoon packed dark brown sugar 1½ teaspoons ground coriander 1 teaspoon ground cumin ¾ teaspoon paprika ¾ teaspoon ground turmeric ¾ teaspoon table salt

Cauliflower Rice

1¼ cups water 20 ounces frozen cauliflower rice (6 cups)8 ounces green beans, trimmed and halved crosswise into 2-inch lengths8 ounces medium shrimp (41 to 50 per pound), peeled, deveined, and tails removed, split in half lengthwise2 teaspoons fish sauce ¼ cup unsweetened coconut flakes, toastedLime wedges

Before You Begin

Look for Thai/Indonesian-style tamarind concentrate labeled “nuoc me chua”; do not use Indian-style tamarind concentrates (see page 15 for more information). We like to make our laksa paste from scratch, but you can substitute ½ cup store-bought paste if you prefer (keep in mind that different brands vary in flavor and intensity). We strongly recommend sourcing galangal for its distinctive sharp, citrusy flavor, but if you can't find it, you can substitute ginger. We kept things simple when garnishing this bowl, but you can add thinly sliced Thai bird chiles, Thai basil leaves, cilantro leaves, thinly sliced scallions, and even Microwave-Fried Shallots.

Instructions

for the laksa paste

Soak 2 dried, stemmed arbol chiles and 4 teaspoons dried shrimp in warm water for 20 minutes, then drain well. Process soaked arbols and dried shrimp; ¼ cup tamarind juice concentrate; ½ onion, chopped; 3 makrut lime leaves, middle vein removed and sliced thin crosswise; 2 tablespoons chopped raw cashews; 2 stalks lemongrass, trimmed, halved, and minced; 1 tablespoon vegetable oil; 2 tablespoons water; 1 (3-inch) piece galangal, chopped; 3 peeled garlic cloves; 1 tablespoon packed dark brown sugar; 1½ teaspoons ground coriander; 1 teaspoon ground cumin; ¾ teaspoon paprika; ¾ teaspoon ground turmeric; and ¾ teaspoon table salt until mixture forms a mostly smooth paste, about 5 minutes, scraping down sides of bowl as needed; set aside.

for the cauliflower rice

Heat 12-inch skillet over medium heat for 1 minute. Add laksa paste and 1¼ cups water and cook until fragrant, about 1 minute, stirring constantly. Stir in 6 cups frozen cauliflower rice and 8 ounces green beans (trimmed and halved crosswise into 2-inch lengths); cover; and cook, stirring occasionally, until cauliflower rice is warmed through, about 6 minutes. Stir in 8 ounces shrimp (peeled, deveined, and tails removed, split in half lengthwise); cover; and cook until shrimp is cooked through, 4 to 6 minutes.

Off heat, stir in 2 teaspoons fish sauce and season with salt to taste. Divide among individual serving bowls and sprinkle with ¼ cup unsweetened toasted coconut flakes. Serve with lime wedges.