| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 2 servings |
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
- 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
Instructions
- 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.
Reviews
Curry paste gave great flavors and pairs so well with the noodles!