Shrimp Laksa

Ingredients:

serves 4

  • 14 oz / 400 g / 1-3/4 cups canned coconut milk
  • 10 fl oz / 280 ml / 1-1/4 cups vegetable stock
  • 1-3/4 oz / 50 g vermicelli rice noodles
  • 1 red bell pepper, seeded and cut into strips
  • 8 oz / 225 g canned bamboo shoots, drained and rinsed
  • 2-inch / 5-cm piece fresh ginger, sliced thinly
  • 3 scallions, chopped
  • 1 tbsp. Thai red curry paste
  • 2 tbsp. fish sauce
  • 1 tsp. jaggery or soft light brown sugar
  • 6 sprigs fresh Thai basil
  • 12 unshelled cooked shrimp



( Kitchen Measurements )

Procedures:

Pour the coconut milk and stock into a pan and bring slowly to a boil. Add the remaining ingredients, except the shrimp, and let simmer gently for 4-5 minutes, until the noodles are cooked.

Add the shrimp and let simmer for an additional 1-2 minutes, until heated through. Ladle the soup into small, warmed bowls, dividing the shrimp equally between them, and serve.

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