Malaysian 35 min

Laksa

Name: Laksa
Total time: 35 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 8 oz rice vermicelli noodles; 1 can (14 oz) coconut milk; 2 cups chicken broth; 1 lb large shrimp, peeled; 1 cup bean sprouts; 2 hard-boiled eggs, halved; 4 tbsp laksa paste (or: 4 shallots, 3 cloves garlic, 2 lemongrass stalks, 1 inch galangal, 6 dried chilies, 1 tsp turmeric, 1 tsp shrimp paste — blended); 2 tbsp vegetable oil; 1 tbsp fish sauce; 1 tsp sugar; Fresh cilantro and lime wedges

SoupNoodlesMalaysian

Ingredientsfor 2

440

Cal

28g

Protein

42g

Carbs

20g

Fat

18 oz rice vermicelli noodles
21 can (14 oz) coconut milk
32 cups chicken broth
41 lb large shrimp, peeled
51 cup bean sprouts
62 hard-boiled eggs, halved
74 tbsp laksa paste (or: 4 shallots, 3 cloves garlic, 2 lemongrass stalks, 1 inch galangal, 6 dried chilies, 1 tsp turmeric, 1 tsp shrimp paste — blended)
82 tbsp vegetable oil
91 tbsp fish sauce
101 tsp sugar
11Fresh cilantro and lime wedges

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Instructions

1
Cook rice vermicelli according to package directions. Drain and set aside.
2
Heat oil in a large pot. Fry laksa paste for 3-4 minutes until fragrant and oil separates.
3
Pour in coconut milk and chicken broth. Stir well and bring to a simmer.
4
Add fish sauce and sugar. Simmer for 10 minutes to develop flavor.
5
Add shrimp and cook for 3-4 minutes until pink and curled.
6
Divide noodles among bowls. Ladle the hot laksa soup over the noodles.
7
Top with bean sprouts, half a hard-boiled egg, fresh cilantro, and a squeeze of lime. Serve piping hot.