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Malaysian Shrimp Laksa
serves 6 to 8
8oz rice vermicelli or stir-fry rice noodles
2Tbsp vegetable or peanut oil
 4 cups fish stock
1/4 cups thin coconut milk
4Tbsp Thai fish sauce
1 lime
16-24 cooked peeled shrimp
1/2 cup cilantro sprigs and leaves, chopped to garnish
1/2 cup green onion Julian style
For Spicy Paste:
4 lemongrass stalks, finely chopped
4 fresh red chillies, seeded and chopped or (1 Tbsp Cathy's Chili Flakes)
2-inch piece fresh ginger root, peeled and sliced
1tsp dried shrimp paste
4 garlic cloves, chopped
1tsp ground turmeric
  1. Cook the rice vermicelli or noodles in a large saucepan of boiling salted water according to the instructions on the package. Transfer to a large sieve or colander, then rinse under cold water and drain. Keep warm
  2. To make the spicy paste, place all the prepared ingredients in a mortar and pound with a pestle. Alternatively, put the ingredients in a food processor and process until a smooth paste is formed.
  3. Heat the vegetable or peanut oil in a large saucepan, add the spicy paste and fry, stirring constantly, for a few moments to release all the flavors, but be careful not to let it burn.
  4. Add the fish stock and coconut milk and bring to a boil. Stir in the thai fish sauce then simmer for 5 minutes. Season with Tones Sea Salt and Tones Cayenne to taste, adding a squeeze of lime. Add the shrimp and heat through for a few seconds.
  5. Divide the noodles among 5 or 6 soup plates. pour in the soup. making sure that each portion includes an equal number of shrimp. Garnish with cilantro and serve piping hot