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Laksa Penang

Name: Laksa Penang
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: malaisienne
Ingredients: 400 g Peeled shrimp; 800 ml Fish broth; 300 ml Coconut milk; 4 tbsp Red curry paste; 300 g Rice noodles; 2 piece Onions; 3 clove Garlic; 2 cm Ginger; 2 piece Red chili peppers; 150 g Chinese cabbage; 100 g Bean sprouts; 10 leaf Fresh mint; 2 tbsp Soy sauce; 1 tsp Cane sugar

A rich and spicy Malaysian soup made with red curry paste, coconut milk, and shrimp, served with rice noodles and crisp vegetables.

35 min4 servings350 kcalDifficulty: Easy

Ingredients

400 g Peeled shrimp
800 ml Fish broth
300 ml Coconut milk
4 tbsp Red curry paste
300 g Rice noodles
2 piece Onions
3 clove Garlic
2 cm Ginger
2 piece Red chili peppers
150 g Chinese cabbage
100 g Bean sprouts
10 leaf Fresh mint
2 tbsp Soy sauce
1 tsp Cane sugar

Instructions

Step 1
Bring the fish broth to a boil in a large pot.
Step 2
Add the red curry paste and mix well.
Step 3
Pour in the coconut milk and bring to a boil.
Step 4
Add the shrimp and cook for 3-4 minutes.
Step 5
Add the Chinese cabbage and cook for 2 minutes.
Step 6
Adjust the seasoning with soy sauce and sugar.
Step 7
Cook the rice noodles according to package instructions.
Step 8
Place the noodles in bowls and ladle the laksa over top.
Step 9
Garnish with bean sprouts, sliced red chili peppers, and fresh mint.

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