Bold Malaysian Laksa with Spicy Shrimp and Lime

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 cup coconut milk
• 4 cups chicken broth
• 2 tablespoons red curry paste
• 8 ounces rice noodles, soaked in warm water
• 2 limes, cut into wedges
• 1 cup bean sprouts, rinsed
• 1 cup cilantro, chopped
• 1 cup fresh basil leaves, chopped

• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 stalks lemongrass, white part only, chopped
• 3 red chilies, chopped
• 1 tablespoon fish sauce

Method

1. 01
   In a food processor, combine garlic, ginger, lemongrass, red chilies, and fish sauce. Blend into a smooth paste.
2. 02
   Heat vegetable oil in a large pot over medium heat. Add the spice paste and red curry paste, cooking for 3-4 minutes until fragrant.
3. 03
   Pour in the chicken broth and bring to a simmer. Allow to cook for 10 minutes to blend the flavors.
4. 04
   Stir in the coconut milk and bring to a gentle simmer. Add the shrimp and cook until pink and opaque, about 5 minutes.
5. 05
   Divide soaked rice noodles into bowls. Ladle the hot soup over the noodles.
6. 06
   Top with bean sprouts, cilantro, and basil. Serve with lime wedges for squeezing.