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| Shrimp Laksa Noodle Soup |
A new discovery at the Asian market produced the most fiery and delicious shrimp Laksa noodle bowl for lunch this afternoon. Curry Laksa is a Malaysian coconut curry soup with noodles which reminded me of the Burmese Oh Noh Khao Swe which is a coconut noodle soup made with chicken. I added shrimp to this Laksa. Another variation of this soup is my Laksa Soup with Minced Chicken.
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| Dollee Creamy Curry Laska Noodles |
The package of noodles came with the noodle cake, along with 3 small packets containing laksa sauce, coconut powder and seasoning.
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| Product of Malaysia |
It's a Malaysian product that was as easy to prepare as any Ramen noodle soup but ten times more flavourful. Laksa sauce is available in a bottle at the Asian market, so if this noodle packet is difficult to find, you could substitute your own ingredients to mimic this flavour. Here is a great step-by-step recipe.
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| In the Bowl |
I added already peeled and deveined shrimp, chicken broth, julienned carrots, minced shallot, Thai red chili and diced tomatoes. A couple of hours after having a bowl of this soup, my ears are still burning pleasantly. Hubby said to warn you that even though it's delicious, it's fiery hot!
Ingredients: (serves 2)
1 pkg. Dollee Creamy Curry Laksa Noodles
12 large (31-40 count) shrimp, peeled & deveined
1 cup carrots, peeled & julienned
1 medium tomato, diced
1 shallot, minced
1 Tbsp sesame oil
4 cups chicken broth
1 Thai red chili, diced (optional)
Directions:
- Marinate the shrimp in half the laksa sauce, shallots, sesame oil and tomatoes for 10 minutes.
- Bring remaining ingredients to a boil and cook noodles until soft for 2-3 minutes.
- Add shrimp to noodles, stir well and simmer for another 2 minutes until shrimp turn pink.
- Divide between 2 soup bowls and serve immediately.
