Shrimp laksa

Prepared 0 of 6 steps

1. 01

   Prepare the ingredients

   Peel and devein the shrimp, then pat dry. Halve large tofu puffs. Rinse the sprouts, thinly slice the chilli and pat dry the coriander. Measure the laksa paste separately.

2. 02

   Sauté the paste

   In a heavy-bottomed pan, heat the oil. Add the curry laksa paste and sauté over medium heat for 2–3 minutes, stirring constantly. The aroma should develop but the paste should not stick to the bottom or burn.

3. 03

   Simmer the coconut broth

   Gradually pour in the chicken stock, stirring to incorporate the paste, then add the coconut milk. Add fish sauce, sugar, and tofu puffs. Simmer gently for 8–10 minutes until the tofu has absorbed the broth.

4. 04

   Cook the noodles separately

   Cook the rice noodles according to package instructions and drain well. Blanch the sprouts in boiling water for 2 minutes. Divide the noodles and hot sprouts among 4 deep bowls.

5. 05

   Cook the shrimp in the broth

   Add the shrimp to the coconut broth and cook for 3–4 minutes until the flesh is opaque and firm, and reaches an internal temperature of 63 °C. Do not continue cooking after reaching doneness: the shrimp will become tough quickly.

6. 06

   Divide between bowls

   Turn off the heat and add the lime juice. Divide the shrimp, tofu and hot broth between the noodle bowls. Add the listed coriander and chilli and serve immediately, before the noodles absorb too much broth.