prep time
10 Min
cook time
35 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- FOR THE LAKSA PASTE
- 8 stalks cilantro with leaves
- 4 cloves garlic
- 1 fresh red chili seeded
- 1 stalk lemongrass center part only
- 1 inch piece ginger peeled
- 2 tablespoons shrimp paste
- peanut oil
- SOUP
- 20 raw shrimp peeled and deveined
- 2 cups fish stock
- 2 cups coconut milk
- 1/4 cup brown sugar
- 2 teaspoons each fish sauce and lime juice
- 4 ounces rice noodles
- 1 cup bean sprouts
- fresh cilantro for garnish
How To Make shrimp laksa
-
Step 1For the Laksa paste Place all ingredients except peanut oil in a food processor. While it is processing drizzle in a little peanut oil until a paste forms
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Step 2For the soup: To make the fish stock put the shrimp shells and heads in 3 cups of water and bring to a boil. Reduce to a simmer and simmer until reduced to 2 cups. Strain out the shrimp shells.
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Step 3Heat 1 tsp oil in large saucepan. Add the Laksa paste and stir fry until fragrant. Stir the fish stock, coconut milk, fish sauce ,brown sugar and lime juice. Bring to a boil then reduce to a simmer and simmer for 30 minutes.
-
Step 4Meanwhile make the rice noodles according to package directions. Drain and set aside. Add the shrimp and bean sprouts to the soup. Cook about 3 minutes. until shrimp turns pink. Add noodles to bowls, Ladle the soup over the noodles and garnish with cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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