Classic Shrimp Laksa with Rice Noodles

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
YIELD: 2 servings


  • 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
  • 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
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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.

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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