 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights Ingredients:
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon ground turmeric |
1/2 red onion, chopped |
1 cup coconut milk |
1/2 tablespoon fresh ginger, finely minced |
4 garlic cloves, crushed |
2 sticks lemongrass, finely chopped |
2 red chilies, seeded |
4 tablespoons shrimp paste (rule of thumb tbs per person) |
1/2 tablespoon peanut oil |
400 ml coconut milk |
1 fresh lime, the juice of |
500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans) |
1/2 tablespoon fish sauce |
300 g yellow wheat noodles (or egg noodles) |
500 g uncooked shrimp (and de-veined prawns, frozen ok) |
100 g bean sprouts |
coriander, leaves (cilantro to you, generous handful) |
salt |
Directions:
1. Laksa Paste:.
2. Start your blender and add the above ingredients one by one until you have a smooth paste.
3. Soup:.
4. Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
5. In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
6. Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.
|
|