Laksa Udang [ Shrimp Laksa ]

Laksa Udang [ Shrimp Laksa ]

Laksa Udang [ Shrimp Laksa ]

This simple Laksa soup is a perfect appetizer (or even the main meal!) on a breezy autumn night. 

400 gr Coconut milk
300 ml vegetable broth
1 cup of shrimps
1 Red Thai chili, reseeded and chopped
225 gr (1 can) Julliened bamboo sprout (or you can substitute it with beansprout)
5 cm Ginger
2 scallions, finely chopped
1 Tbsp Red curry paste
2 Tbsp Fish sauce
1 Tsp brown sugar
6 Thai basil leaves
50 gr Rice or bean vermicelli
1 scallion, finely chopped for decoration

1. In a pan, boil the coconut milk, vegetable broth and shrimp.
2. Reduce the heat to medium and add thai chilli, bamboo sprout, ginger, 2 chopped scallions, red curry paste, fish sauce, brown sugar, thai basil leaves and vermicelli. Mix well and wait to boil.
3.Serve immediately with a sprinkle of chopped scallion.

Happy Cooking!

PS: if you like asian food, having a pot of pre-made red curry paste can be a good investment.

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