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Laksa Penang

Name: Laksa Penang
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: malaisienne
Ingredients: 300 g Shrimp; 3 tbsp Red curry paste; 500 ml Coconut milk; 400 ml Vegetable broth; 200 g Rice noodles; 200 g Bok choy; 100 g Wood ear mushrooms; 80 g Bean sprouts; 1 piece Red onion; 1 tbsp Fresh ginger; 3 clove Garlic; 1 tsp Salt; 1 tbsp Peanut oil

A rich and spicy Malaysian soup with seafood, served with rice noodles and vegetables in a curry and coconut milk broth.

40 min4 servings380 kcalDifficulty: Medium

Ingredients

300 g Shrimp
3 tbsp Red curry paste
500 ml Coconut milk
400 ml Vegetable broth
200 g Rice noodles
200 g Bok choy
100 g Wood ear mushrooms
80 g Bean sprouts
1 piece Red onion
1 tbsp Fresh ginger
3 clove Garlic
1 tsp Salt
1 tbsp Peanut oil

Instructions

Step 1
Sauté the onion, garlic and ginger in the oil for 2 minutes.
Step 2
Add the curry paste and stir for 1 minute.
Step 3
Pour in the coconut milk and broth, bring to a boil.
Step 4
Add the shrimp and mushrooms, cook for 5 minutes.
Step 5
Cook the rice noodles separately, place them in bowls and pour the soup over.
Step 6
Garnish with bok choy, bean sprouts and raw red onion.

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