Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Classic Shrimp Laksa with Rice Noodles
Total:
30 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum 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 ounces dried flat wide rice noodles
  • 1 pound medium shrimp, deveined, tails left on
  • 1 1/2 cups bean sprouts
  • Sea salt
  • Cayenne pepper or red chili flakes
  • Small handful fresh cilantro stems
  • Small handful fresh Thai basil stems
Laksa Curry Paste:
  • 1/4 cup coconut milk
  • 3 tablespoons shrimp paste
  • 1 tablespoon vegetable oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
  • 1/2 teaspoon chili powder or cayenne pepper
  • 2 cloves garlic, crushed
  • 2 stalks lemongrass, smashed and roughly chopped 
  • One 1-inch piece fresh ginger, peeled and sliced
  • 1 yellow onion, chopped
  • 1 red Fresno chile, stemmed and sliced crosswise

Directions

Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.

Laksa Curry Paste:

Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups.

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