Classic Shrimp Laksa With Rice Noodles Food

CLASSIC SHRIMP LAKSA WITH RICE NOODLES

Classic Shrimp Laksa with Rice Noodles image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 28

Ingredients

1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
3 cups low-sodium chicken stock
2 tablespoons fish sauce
1 teaspoon light soy sauce
1 teaspoon light brown sugar
Juice of 1 lime
One 14-ounce can coconut milk
7 ounces dried flat wide rice noodles
1 pound medium shrimp, deveined, tails left on
1 1/2 cups bean sprouts
Sea salt
Cayenne pepper or red chili flakes
Small handful fresh cilantro stems
Small handful fresh Thai basil stems
1/4 cup coconut milk
3 tablespoons shrimp paste
1 tablespoon vegetable oil
2 teaspoons light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
1/2 teaspoon chili powder or cayenne pepper
2 cloves garlic, crushed
2 stalks lemongrass, smashed and roughly chopped
One 1-inch piece fresh ginger, peeled and sliced
1 yellow onion, chopped
1 red Fresno chile, stemmed and sliced crosswise

Steps:

Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately.
Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups.

GRILLED SHRIMP WITH RICE NOODLES

Grilled Shrimp with Rice Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, plus more for the grill
1 8-ounce package thin rice noodles, such as vermicelli
1 1/4 pounds peeled and deveined large shrimp
2 tablespoons Thai red curry paste
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine
Kosher salt
1 seedless cucumber, cut into matchsticks
1 yellow bell pepper, thinly sliced
1 carrot, grated
1/2 cup fresh cilantro, roughly chopped

Steps:

Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.

Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams

SHRIMP LAKSA

Shrimp Laksa image

This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good. I have changed it slightly to accomodate my familys taste buds.

Provided by Baby Kato

Categories Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups milk, coconut, canned
1/4 cup cream, coconut, canned
1 cup vegetable stock
1/4 cup vermicelli rice noodles
1 pepper, sweet red, cut into thin strips
1 cup bamboo shoot, sliced, canned, drained and rinsed
1/16 cup ginger (2 inches)
4 scallions, coarsley chopped
2 tablespoons curry paste, red
2 tablespoons fish sauce
1 teaspoon golden brown sugar
6 sprigs basil, use thai if you can find it...much stronger flavor
16 shrimp, jumbo, unshelled, cooked

Steps:

Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
Next add the shrimp and simmer until heated through about 4 - 5 minutes.
Serve in warmed bowls and enjoy.

Nutrition Facts : Calories 166.3, Fat 9.4, SaturatedFat 5.5, Cholesterol 61.8, Sodium 906.1, Carbohydrate 12.9, Fiber 2.5, Sugar 3.1, Protein 9.3

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