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Categories:
onion cilantro stalk ginger long red chili pepper garlic ground coriander shrimp ground turmeric peanut oil fish stock coconut milk egg noodles shrimp bean sprouts green onions mint
Viewed: 32 - Published at: 3 years agoIngredients
- 1 None onion, chopped
- 1/3 cup cilantro leaves, plus additional, to serve
- 1 None lemongrass stalk, trimmed and chopped
- 1 piece (2-inch) ginger, chopped
- 1 None long red chili pepper, chopped
- 2 cloves garlic, quartered
- 1 tbsp ground coriander
- 2 tsp shrimp paste
- 1/2 tsp ground turmeric
- 2 tbsp peanut oil
- 1 cup fish stock
- 1 can (14 oz) coconut milk
- 7 oz fresh egg noodles
- 1 1/2 lbs extra large shrimp, peeled and deveined, tails intact
- 1 cup bean sprouts, plus additional, to serve
- 3 None green onions, thinly sliced
- 1/4 cup Vietnamese mint, plus additional, to serve
Method
- Place onion, cilantro leaves, lemongrass, ginger, chili pepper, garlic, ground coriander, shrimp paste, turmeric and 1 tbsp of the peanut oil in a food processor. Pulse until a coarse paste forms.
- Heat remaining 1 tbsp oil in a wok or large saucepan on high heat. Cook paste, stirring, for 2 mins, until fragrant. Add 2 cups water, stock and coconut milk. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20 mins.
- Meanwhile, place noodles in a large bowl. Cover with boiling water. Let stand for 3 mins, until tender. Drain.
- Add shrimp to laksa and simmer gently for 4-5 mins, until shrimp turn pink. Stir in noodles, bean sprouts, onion and mint.
- Ladle into serving bowls. Top with additional cilantro, bean sprouts and mint to serve.
