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Laksa Penang

Name: Laksa Penang
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 portions
Cuisine: malaisienne
Ingredients: 250 g shrimp; 500 ml coconut milk; 500 ml fish stock; 3 tbsp red curry paste; 200 g rice noodles; 2 piece red onion; 3 clove garlic; 1.5 tbsp ginger; 1 piece red chili; 100 g fresh bean sprouts; 150 g tofu; 1 tbsp dill or chives; 1 tbsp lime juice; 2 tbsp vegetable oil; au goût pinch salt

A rich and spicy Malaysian soup with rice noodles and protein in a flavorful broth made with coconut milk and curry paste.

35 min3 servings480 kcalDifficulty: Medium

Ingredients

250 g shrimp
500 ml coconut milk
500 ml fish stock
3 tbsp red curry paste
200 g rice noodles
2 piece red onion
3 clove garlic
1.5 tbsp ginger
1 piece red chili
100 g fresh bean sprouts
150 g tofu
1 tbsp dill or chives
1 tbsp lime juice
2 tbsp vegetable oil

Instructions

Step 1
Boil rice noodles according to instructions, drain and set aside.
Step 2
Prepare paste: blend onion, garlic, ginger and chili.
Step 3
Heat oil, add paste and curry paste, sauté for 2 minutes.
Step 4
Pour in stock and coconut milk, simmer gently.
Step 5
Add shrimp and tofu, cook for 5 minutes.
Step 6
Distribute noodles into bowls, pour soup over, garnish with sprouts and herbs.
Step 7
Finish with lime juice and salt.

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