SHRIMP LAKSA

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Shrimp Laksa image

This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good. I have changed it slightly to accomodate my familys taste buds.

Provided by Baby Kato

Categories     Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups milk, coconut, canned
1/4 cup cream, coconut, canned
1 cup vegetable stock
1/4 cup vermicelli rice noodles
1 pepper, sweet red, cut into thin strips
1 cup bamboo shoot, sliced, canned, drained and rinsed
1/16 cup ginger (2 inches)
4 scallions, coarsley chopped
2 tablespoons curry paste, red
2 tablespoons fish sauce
1 teaspoon golden brown sugar
6 sprigs basil, use thai if you can find it...much stronger flavor
16 shrimp, jumbo, unshelled, cooked

Steps:

  • Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
  • Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
  • Next add the shrimp and simmer until heated through about 4 - 5 minutes.
  • Serve in warmed bowls and enjoy.

Nutrition Facts : Calories 166.3, Fat 9.4, SaturatedFat 5.5, Cholesterol 61.8, Sodium 906.1, Carbohydrate 12.9, Fiber 2.5, Sugar 3.1, Protein 9.3

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