Malaysian laksa with shrimp and coconut

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Laksa is rich, spicy and creamy at the same time. Coconut milk, shrimp and noodles give this Malaysian soup bold flavor while still keeping it lively.

Serves: 4 people

Preparation time: 30 min

Ingredients

• shrimp, peeled – 14 oz
• rice vermicelli – 9 oz
• coconut milk – 1 2/3 cups
• chicken stock – 3 3/4 cups
• red curry paste – 2 tbsp
• onion, chopped – 1
• garlic cloves, minced – 2
• fresh ginger, grated – 1 tbsp
• fish sauce – 1 tbsp
• lime juice – 1 tbsp
• bean sprouts – 5 oz
• cilantro – 1 handful

Method

1. Cook the onion, garlic and ginger in a soup pot for 2 minutes. Add the red curry paste and fry it briefly until fragrant.
2. Pour in the stock and coconut milk and simmer the soup for 10 minutes. Season it with fish sauce and lime juice.
3. Cook the rice vermicelli according to the package directions. Add the shrimp to the soup and let them cook through in 3 to 4 minutes.
4. Divide the noodles and bean sprouts among bowls, ladle the laksa over the top and finish with cilantro.