STANLEY'S LAKSA

Stanley's Laksa image

Provided by Martha Stewart

Number Of Ingredients 9

3 cups Homemade Chicken Stock Homemade Chicken Stock
1 cup coconut milk
6 tablespoons Stanley's Laksa Paste Stanley's Laksa Paste
Coarse salt and freshly ground pepper
2 ounces puffed bean curd, cut into 1/2-inch cubes
12 large shrimp, peeled, deveined, and tails left on
3/4 pound egg or rice noodles, cooked
4 ounces bean sprouts, root ends removed
Cilantro or Thai basil leaves, for garnish

Steps:

In a medium saucepan, bring chicken stock and coconut milk to a boil. Stir in laksa paste, and let simmer for 15 minutes. Season with salt and pepper.
Using an immersion blender, blend until smooth. Pass mixture through a chinois or a fine-mesh sieve lined with cheesecloth. Transfer to a second saucepan, and keep warm over medium-low heat. Add bean curd, and cook for 3 minutes.
Season shrimp with salt and pepper. Heat a large skillet over high heat. Add shrimp, and sear on both sides until just cooked through, about 2 minutes. Remove, and set aside.
Bring a large saucepan of water to a boil; add salt. Add noodles, and heat through. Drain, and divide among four large soup bowls. Pour soup over noodles, and top with bean sprouts, shrimp, and herb leaves. Serve immediately.