Coconut Laksa With Shrimp Recipe

Ingredients

1 1/2 lb. shrimp

1 onion

1 carrot

3 large shallots

4 jalapeños

c. thinly sliced fresh ginger

1/4 c. macadamia nuts

1 tsp. ground coriander

1/2 tsp. ground turmeric

1/4 c. Asian fish sauce

1/4 c. canola oil

1 can unsweetened coconut milk

2 stalk lemongrass

2 tbsp. light brown sugar

1 lb. Thai flat rice noodles (pad thai)

salt

Lime wedges

Preparation

Step 1In a large saucepan, combine the shrimp shells with the onion, carrot, and 8 cups of water and bring to a boil. Simmer over moderate heat until the stock is bright orange and reduced to 5 cups, about 30 minutes. Strain and reserve the stock.Step 2In a food processor, combine the shallots, jalapeños, ginger, macadamia nuts, coriander, and turmeric with 2 tablespoons of the fish sauce and 2 tablespoons of the canola oil; puree until smooth.Step 3In a soup pot, heat the remaining 2 tablespoons of oil. Add the seasoning paste and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the lemongrass and cook, stirring occasionally, until the mixture darkens slightly and the oil separates, about 10 minutes.Step 4Add the reserved shrimp stock, coconut milk, brown sugar, and the remaining 2 tablespoons of fish sauce. Simmer over moderate heat until the soup is reduced to 6 cups, about 15 minutes.Step 5Meanwhile, in a large pot of boiling water, cook the rice noodles just until pliable, about 1 minute. Drain, shaking out the excess water. Transfer to 8 soup bowls.Step 6Add the shrimp to the soup and cook until pink and curled, about 5 minutes. Season the soup with salt and ladle it over the noodles. Garnish with lime wedges and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.