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Singaporean Shrimp and Chicken Noodle Soup (Laksa)
Laksa is a vibrant seafood and chicken noodle soup eaten from breakfast through dinner in Singapore. For maximum flavor, we use the shrimp shells to give flavor to a broth that's seasoned with shallots, lemon grass and Thai red curry. You can boost the spiciness of the soup with extra chili-garlic sauce. If you like, garnish with chopped cucumber, halved hard-cooked eggs and chopped roasted peanuts.
6
Servings
Tip
Don't purchase shrimp that have been treated with sodium tripolyphosphate, an additive that improves the shrimps' appearance but also gives them an undesirable saltiness and unappealing texture. Check the label on the package or ask at the seafood counter. Don't discard the shrimp shells; you'll need them to make the broth. If you purchased already peeled shrimp, remove the tails and use them.
1 hour 20 minutes
Ingredients
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6
medium shallots, peeled and halved
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6
medium garlic cloves, peeled
Directions
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01In a food processor, combine the shallots, garlic, curry paste, lemon grass, ginger, turmeric and cilantro stems. Process until finely chopped, about 20 seconds.
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I made this and almost screwed it up but it was absolutely delicious! I cut the recipe in half but accidently added the entire amount of water, so I had to reduce the broth down but it turned out OK. I also ended up adding a lot more coconut milk, made it super rich. I left out the noodles (carbs!)