Classic Shrimp Laksa With Rice Noodles Recipe

INGREDIENTS:

• ½ cup laksa curry paste
• 3 cups low-sodium chicken stock
• 2 tablespoons fish sauce
• 1 teaspoon light soy sauce
• 1 teaspoon light brown sugar
• Juice of 1 lime
• One 14-ounce can coconut milk
• 7 ounce dried flat wide rice noodles
• 1 pound medium shrimp, deveined, tails left on
• 1 ½ cups bean sprouts
• Sea salt to taste
• Cayenne pepper or red chili flakes
• Small handful fresh cilantro stems
• Small handful fresh Thai basil stems

To Make Laksa Curry Paste

• ¼ cup coconut milk
• 3 teaspoons shrimp paste
• 1 tablespoon vegetable oil
• 2 teaspoons light brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Sea salt to taste
• 1 teaspoon chopped fresh peeled turmeric root or turmeric powder
• ½ teaspoon chili powder or cayenne pepper
• 2 crushed cloves of garlic
• 2 stalks lemongrass, smashed & roughly chopped
• 1 inch piece of fresh ginger, peeled & sliced into coins
• 1 chopped yellow onion
• 1 red Fresno Chile, stemmed and sliced crosswise

INSTRUCTIONS:

To Make Laksa Curry Paste

1. In a bowl, combine the coconut milk and shrimp paste with all remaining ingredients of laksa curry paste in a blender and whiz into a smooth paste.

To Make Shrimps Laksa With Noodles

1. Heat a wide wok over MEDIUM-HIGH heat. Then add the laksa curry paste and cook it for 2-3 minutes while stirring it.
2. Now, pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk. Mix everything well.
3. When it start simmering reduce the heat and let it cook for about 5 minutes.
4. After that stir in the shrimp and cook again until just cook through, this will take about 2 minutes.
5. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes. Drain them and rinse under cold water to refresh.
6. Now, add ¾ cup of the bean sprouts to the shrimp mixture.
7. Seasoned it with sea salt and cayenne pepper.
8. At the serving time, divide the noodles between 2 large, shallow bowls and ladle the shrimps and broth over each.
9. Garnish it with cilantro and basil, sprinkle the remaining sprouts over the top and serve it immediately.

Source: Rasoi Menu

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