Ingredients

20-24 large raw unshelled shrimp
2 cups fish stock
pinch of salt
2 cups coconut milk
2 tsp nam pla (Thai fish sauce)
1/2 tablespoon lime juice
4 oz dried medium rice-flour noodles
3/8 cup bean sprouts
fresh cilantro, chopped, to garnish

Laksa Paste

6 fresh cilantro stalks with leaves
3 large garlic cloves, crushed
1 fresh red chili, seeded and chopped
1 lemon grass stalk, center part only, chopped
1-inch fresh gingerroot, peeled and chopped
1-1/2 tbsp shrimp paste
1/2 tsp ground turmeric
peanut oil

Method

  1. Shell and devein the shrimp.
  2. Put the fish stock, salt, and the shrimp heads, shells, and tails in a pan over high heat and slowly bring to a boil. Lower the heat and let simmer for 10 minutes.
  3. Make the Laksa Paste. Put all the ingredients in a food processor and blend. With the motor running. slowly add up to 2 tablespoons oil just until a paste forms. (If your food processor is too large to work efficiently with this small quantity, use a mortar and pestle, or make double the quantity and keep leftovers tightly covered in the refrigerator to use another time.)
  4. Heat 1 teaspoon oil in a large pan over high heat. Add the paste and stir-fry until it is fragrant.
  5. Strain the stock through a strainer lined with cheesecloth. Stir the stock into the Laksa Paste, along with the coconut milk, nam pla, and lime juice. Bring to a boil, then lower the heat, cover, and let simmer for 30 minutes.
  6. Soak the noodles in a large bowl with enough lukewarm water to cover for 20 minutes, until soft. Alternatively, cook according to the package instructions. Drain and set aside.
  7. Add the shrimp and bean sprouts to the soup and continue simmering just until the shrimp turn opaque and curl.
  8. Divide the noodles between 4 bowls and ladle the soup over, making sure everyone gets an equal share of the shrimp. Garnish and serve.

Makes 4 servings.

Source: Noodles

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