Coconut Shrimp Laksa

Ingredients

• 6 oz rice noodles
• 12 oz Shrimp
• 3 tbsp laksa or red curry paste
• 1 can (14 oz) coconut milk
• 2 cups stock
• 1 tbsp fish sauce + 1 tsp sugar
• Bean sprouts, tofu puffs, lime, cilantro, sambal

Method

1. Fry the curry paste in a little oil until it splits and smells deep, then pour in the coconut milk and stock and bring to a gentle simmer.
2. Season with fish sauce and sugar, then poach the Shrimp in the broth until just cooked.
3. Soak the noodles until tender and divide into bowls with bean sprouts and tofu puffs.
4. Ladle the hot broth over, then finish with lime, cilantro, and a spoon of sambal for those who dare.