Laksa

Name: Laksa
Ingredients: ⅔ cup finely chopped shallots; 3 cloves garlic; 2 tbsp. peeled and finely chopped fresh ginger; 3 lemongrass stalks, inner part finely chopped; 4 makrut lime leaves, veins removed; 2 tsp. coriander seeds; 6 tbsp. peeled and grated turmeric root, or 2 tbsp. ground; 2 fresh red chilis, seeded; 12 ounces shrimp; 2 tbsp. sunflower oil, plus more as needed; 5 cups vegetable stock; 1 ⅔ cups coconut milk; 3 tbsp. thai fish sauce; 1 ½ tsp. sugar; 7 ounces rice noodles; 2 green onions, thinly sliced; 7 ounces mung bean sprouts; chili oil, to taste; ½ bunch of cilantro, leaves only; 3 to 4 limes

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

Curry Paste

⅔ cup finely chopped shallots
3 cloves garlic
2

Soup
Fish course
Pescatarian

Method

Make the curry paste first. Combine the shallots, garlic, ginger, lemongrass, lime leaves, coriander seeds, turmeric, red chilis, and sunflower oil in a food processor. Process for about 5 minutes to form a smooth curry paste.

Peel the shrimp and save the shells and heads (if you have purchased shrimp with the heads on). Fry the shells and heads in a large pan with the sunflower oil. Po