Shrimp Laksa Soup with noodles

Name: Shrimp Laksa Soup with noodles
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 2 tablespoons Peanut or other neutral oil; 2 tablespoons Peanut or other neutral oil; 1 small zucchini, cut into long julienne; 4 ounces (115 g) thin rice noodles (vermicelli), soaked in warm water for 20 minutes and drained; 1 cup (230 g) laksa paste; 3 tablespoons rice wine or sake; 3 tablespoons rice wine or sake; 1 tablespoon soy sauce; 3 cups (720 ml) chicken stock or shrimp stock; 3 cups (720 ml) chicken stock or shrimp stock; 1 pound (455 g) extra-large (16 to 20 count) shrimp, peeled and deveined, shells reserved; 3½ cups (840 ml) coconut milk, well stirred; Fresh cilantro leaves, for garnish; Fine sea salt and freshly ground pepper; 2 or 3 green onions, including green parts, sliced on the diagonal, for garnish; 4 ounces (115 g) thin rice noodles (vermicelli), soaked in warm water for 20 minutes and drained; 4 ounces (115 g) thin rice noodles (vermicelli), soaked in warm water for 20 minutes and drained; Fine sea salt and freshly ground pepper; Fresh lime juice

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Laksa is a popular spicy noodle soup from the Peranakan culture, a merger of Chinese and Malay populations found in Malaysia and Singapore. It combines coconut milk, chicken broth, shrimp, and vegetables with rice noodles and laksa paste, a nut-based coconut curry paste. This paste is gold! Make a big batch and freeze it to keep on hand to use wherever you use curry paste.

Ingredients

Asia
Americas
Singapore
Malaysia
China
United States
Pasta
Soup
California
Spicy

Ingredients

Method