Curry Laksa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 inch piece of ginger root, minced2 stalks of lemon grass4 shallots, peeled and and quartered1 Tbs. sugar1tsp coriander. ground2 Tbs. vegetable oil2 Tbs. curry paste1 can coconut milk5 cups chicken stock2 Tbs. fish sauce1Tbs. grated lime zest1 Tbs. lime juice12 peeled shrimp20 mussels2 cups bean sprouts
Soak rice noodles in hot water for 10 minutes. Cut bottoms and top third off lemongrass. Remove tough outer leaves and coarsely chop. Put into food processor with ginger, shallots, sugar and coriander. Process until smooth.
Heat oil in large pot over medium heat. Add shallot mixture and saute about 2 minutes. Add curry paste and saute another 30 seconds.
Add coconut milk, stock, fish sauce and lime zest. bring to boil. Add seafood and simmer 5 minutes. Add more lime, sugar or fish sauce to taste.
Ladle soup over noodles. Garnish with bean sprouts, cilantro, and green onion
Serving Size: 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user RIKU13.
Heat oil in large pot over medium heat. Add shallot mixture and saute about 2 minutes. Add curry paste and saute another 30 seconds.
Add coconut milk, stock, fish sauce and lime zest. bring to boil. Add seafood and simmer 5 minutes. Add more lime, sugar or fish sauce to taste.
Ladle soup over noodles. Garnish with bean sprouts, cilantro, and green onion
Serving Size: 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user RIKU13.
Nutritional Info Amount Per Serving
- Calories: 381.3
- Total Fat: 14.0 g
- Cholesterol: 52.9 mg
- Sodium: 684.3 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 0.9 g
- Protein: 23.7 g
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