Pescatarian Dairy Free Coconut Laksa with Shrimp

Total time55 min

Prep time25 min

Cook time30 min

4.8

(20)

Pescatarian Dairy Free Coconut Laksa with Shrimp

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Ingredients

4 servings

For the laksa paste

4 dried red chilies, stems removed, soaked in hot water 10 minutes and drained
3 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 stalk lemongrass, white and pale-green parts only, thinly sliced
1 inch fresh ginger, peeled and roughly chopped
1 tsp shrimp paste (belacan)
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
2 tbsp neutral oil (such as canola or avocado oil)

For the broth

1 tbsp neutral oil
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 cans (13.5 oz each) full-fat coconut milk
2 tbsp fish sauce
1 tsp sugar

For the shrimp and noodles

1 lb large shrimp (21–25 count), peeled and deveined
8 oz dried rice vermicelli noodles

For serving

2 cups bean sprouts
4 hard-boiled eggs, halved
¼ cup fresh cilantro leaves
2 limes, cut into wedges
2–3 tbsp sambal oelek or chili sauce (optional)

Instructions

1
Soak the dried rice vermicelli noodles in a large bowl of room-temperature water for 15 minutes, until pliable but not fully soft. Drain and set aside.
2
Combine the soaked and drained dried chilies, shallots, garlic, lemongrass, ginger, shrimp paste, ground coriander, cumin, turmeric, and 2 tbsp neutral oil in a blender or food processor. Blend into a smooth, thick paste, scraping down the sides as needed, about 1–2 minutes.

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