Thursday, April 02, 2015

Shrimp Laksa Noodle Bowl

Shrimp Laksa Noodle Soup
A new discovery at the Asian market produced the most fiery and delicious shrimp Laksa noodle bowl for lunch this afternoon. Curry Laksa is a Malaysian coconut curry soup with noodles which reminded me of the Burmese Oh Noh Khao Swe which is a coconut noodle soup made with chicken. I added shrimp to this Laksa. Another variation of this soup is my Laksa Soup with Minced Chicken.

Dollee Creamy Curry Laska Noodles
The package of noodles came with the noodle cake, along with 3 small packets containing laksa sauce, coconut powder and seasoning.

Product of Malaysia
It's a Malaysian product that was as easy to prepare as any Ramen noodle soup but ten times more flavourful. Laksa sauce is available in a bottle at the Asian market, so if this noodle packet is difficult to find, you could substitute your own ingredients to mimic this flavour. Here is a great step-by-step recipe.

In the Bowl
I added already peeled and deveined shrimp, chicken broth, julienned carrots, minced shallot, Thai red chili and diced tomatoes. A couple of hours after having a bowl of this soup, my ears are still burning pleasantly. Hubby said to warn you that even though it's delicious, it's fiery hot!

Ingredients: (serves 2)
1 pkg. Dollee Creamy Curry Laksa Noodles
12 large (31-40 count) shrimp, peeled & deveined
1 cup carrots, peeled & julienned
1 medium tomato, diced
1 shallot, minced
1 Tbsp sesame oil
4 cups chicken broth
1 Thai red chili, diced (optional)

  1. Marinate the shrimp in half the laksa sauce, shallots, sesame oil and tomatoes for 10 minutes.
  2. Bring remaining ingredients to a boil and cook noodles until soft for 2-3 minutes.
  3. Add shrimp to noodles, stir well and simmer for another 2 minutes until shrimp turn pink.
  4. Divide between 2 soup bowls and serve immediately.