Red Meat Allergy Friendly Dairy Free Coconut Laksa with Shrimp

Total time55 min

Prep time25 min

Cook time30 min

4.8

(20)

Red Meat Allergy Friendly 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 oil or avocado oil)

For the broth

1 tbsp neutral oil
3 cups 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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