1/2 cup laksa curry paste or store bought yellow curry paste
4 cups low sodium vegetable stock
3 tablespoons fish sauce or coconut aminos
2 teaspoons light soy sauce
2 teaspoons coconut sugar
1 ½ limes, juiced
1 - 14 ounce can coconut milk
8 ounces dried flat wide rice noodles
1 ½ pounds medium shrimp, deveined, tails left on
1 red bell pepper, cut into strips
1 ½ cups bean sprouts
1/2 teaspoon cayenne pepper or red chili flakes
1/2 cup fresh cilantro, leaves and stems, roughly torn
1/2 cup fresh Thai basil leaves, roughly torn
1/2 cup fresh mint leaves, roughly torn
1 lime, wedged, for serving
Directions
Step 1
To make the laksa paste, blend all of the ingredients in a food processor or blender until it turns into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Step 2
To make the shrimp laksa Bring a large pot of water to a boil. Once boiling, add the rice noodles, turn off the heat and allow them to sit for 5 minutes or until the noodles are tender but firm. Drain and rinse the noodles under cold water.
Step 3
Heat a wok or large non-stick pan over medium high heat with the laksa paste and cook, stirring constantly, for 2 to 3 minutes until toasted and fragrant.
Step 4
Pour in the stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a boil then lower to a simmer; cook for about 5 minutes.
Step 5
Stir the shrimp and red pepper into the simmering broth and cook until the shrimp is opaque and beginning to curl into a “c” shape.
Step 6
Add ¾ cup of the bean sprouts, taste and adjust the seasoning with salt and cayenne pepper as needed.
Step 7
To serve, divide the noodles between 4 large, shallow bowls and ladle the shrimp and broth over each. Garnish with fresh cilantro, basil and mint, sprinkle the remaining sprouts over the top and serve with a wedge of lime. Serve immediately.
