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Spicy Shrimp And Noodle Soup Recipe
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Category : noodles |
Style : pot cooking | Serve : 4 - 5 |
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This
dish is served as a hot coconut broth with a separate platter of shrimps, fish
and noodles and dinners are invited to add their own choice of accompaniments to
the broth.
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Ingredients |
| 250 g |
Fresh shrimp tails, peeled |
| 450 g |
White fish fillet, eg Cod, cut into
bite-size pieces |
| 400 g |
Coconut milk |
| 175 g |
Laksa noodles (spaghetti-sized rice noodles), soaked
in water |
| 120 g |
Beansprouts |
| 25 g |
Raw cashew nuts |
| 3 stalks |
Shallots, sliced |
| 5 cm |
Lemongrass, shredded |
| 2 cloves |
Garlic, crushed |
| 1 cm square |
Cube shrimp paste or 1 tbsp fish sauce |
| 1/2 cube |
Chicken stock |
| 3 pieces |
Curry leaves, optional |
| 1 piece |
Small Cos lettuce, shredded |
| 2 tbsp |
Vegetable oil |
| 1 tbsp |
Mild curry paste |
| 3 stalks |
Spring onions, shredded |
| 1/2 piece |
Cucumber sliced and shredded |
| - |
Prawn crackers for garnishing. |
Method :
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Cook noodles according to the instructions on
the packet.
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Grind cashew nuts with shallots, lemongrass and
garlic in a mortar.
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Heat oil in a wok and add the cashew nut
mixtures and stir-fry for 1 - 2 minutes or until the nuts are just beginning to brown.
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Add the shrimp paste and curry paste, followed
by the coconut milk, stock cube and curry leaves, simmer for at least 10 minutes.
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Add the fish and shrimps to the simmering
coconut stock and cook for approx. 4 - 5 minutes.
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To serve, line a large serving platter with the
shredded lettuce leaves. Arrange the beansprouts, spring onions and cucumber in a neat pile,
together with the cooked fish and noodles.
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Serve the salad with a bowl of prawn crackers
and the broth in a stoneware, closed-rim pot.
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