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Gallery Curry Laksa Credit: John Blais Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 1/4 teaspoons canola oil 30 medium shrimp (about 1 pound), peeled and deveined, shells reserved 1 cup sweetened, shredded coconut 1/2 ounce dried shiitake mushrooms 1 dried chile 1 yellow onion, peeled and quartered 1 shallot, peeled and halved 2 cloves garlic, peeled 1 inch piece ginger, peeled, coarsely chopped 3 inch piece lemongrass, roughly sliced 1 teaspoon sesame oil 1 teaspoon coarse salt 1/2 teaspoon turmeric 2 teaspoons ground coriander 6 ounces rice-stick noodles, cooked Scallions, sliced 1/4 inch thick, for garnish Mint sprigs, for garnish
Cook’s Notes For hotter soup, use a larger or additional chile.
Gallery Curry Laksa Credit: John Blais
Recipe Summary Servings: 6
Gallery
Curry Laksa Credit: John Blais
Curry Laksa
Credit: John Blais
Curry Laksa
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 1/4 teaspoons canola oil 30 medium shrimp (about 1 pound), peeled and deveined, shells reserved 1 cup sweetened, shredded coconut 1/2 ounce dried shiitake mushrooms 1 dried chile 1 yellow onion, peeled and quartered 1 shallot, peeled and halved 2 cloves garlic, peeled 1 inch piece ginger, peeled, coarsely chopped 3 inch piece lemongrass, roughly sliced 1 teaspoon sesame oil 1 teaspoon coarse salt 1/2 teaspoon turmeric 2 teaspoons ground coriander 6 ounces rice-stick noodles, cooked Scallions, sliced 1/4 inch thick, for garnish Mint sprigs, for garnish
Directions
Make shrimp stock: In a saucepan over medium heat, warm 1/4 teaspoon canola oil. Add shrimp shells; cook, stirring, until red, about 3 minutes. Add 5 cups water; simmer 15 minutes. Remove from heat; cool. Transfer to a blender; process until a coarse liquid forms, about 1 minute. Strain, pressing on shells; reserve liquid; discard solids.
Place coconut in a bowl; cover with 3 cups boiling water; let sit until room temperature. Strain, discarding flesh; reserve liquid.
Place the shiitake mushrooms and chile in a small bowl. Cover with 3 cups boiling water, and let sit until mushrooms and chile have softened, about 20 minutes. Strain; reserve mushrooms and chile in one bowl and the soaking liquid in another.
Place onion, shallot, garlic, ginger, lemongrass, and reserved mushrooms and chile in the bowl of a food processor. Process until a thick puree forms, 2 minutes; set aside.
Heat remaining teaspoon canola oil and sesame oil in a medium stockpot over medium heat. Add pureed onion mixture, salt, turmeric, and coriander; fry, stirring frequently, until brown, about 8 minutes. Add reserved shrimp stock, reserved coconut liquid, and reserved mushroom liquid; simmer until slightly thickened, 10 to 15 minutes. Add shrimp; cook until pink, about 5 minutes. Add noodles; cook until heated through. Serve immediately, garnished with scallions and mint sprigs.
Cook’s Notes For hotter soup, use a larger or additional chile.
Cook’s Notes
For hotter soup, use a larger or additional chile.
Reviews
Add Rating & Review
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All Reviews for Curry Laksa
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curry Laksa
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
