Shrimp Laksa-Style Noodle Soup with Thai Basil
in fragrant coconut broth with fresh lemongrass & courgette
Laksa is a Malaysian dish, but popular throughout Southeast Asia, consisting of noodles served in a curry sauce or hot soup. The fresh aromatics really complete this dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 g
Shrimp
(Contains: Schaaldieren)
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
10 g
Garlic-ginger-chili mix
½ bunch
Scallions
½ piece
Carrot
½ piece
Courgette
25 g
Beansprouts
½ piece
Lime
2.5 g
Thai basil
½ piece
Fresh lemongrass
½ sachet(s)
Green curry spices
½ sachet(s)
Dried galangal
125 milliliters
Coconut milk
Not included in your delivery
½ tablespoon
Sunflower oil
150 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Finely chop the scallions and separate the white part from the greens.
- Use a peeler or cheese slicer to shave the carrot into thin ribbons.
- Slice the courgette into crescents of 0.5cm thickness. Bruise or pierce the lemongrass in three places.
- Heat a drizzle of sunflower oil in a soup pot over medium-high heat.
- Fry the garlic-ginger-chili mix* with the white part of the scallions, the courgette, the lemongrass, the green curry spices and the galangal for 1 minute.
- Pour in the coconut milk and the stock, then bring to a boil.
*Take care, this ingredient is spicy! Use as preferred.
- Add the shrimp, then cover with the lid and cook for 4 - 5 minutes.
- Season to taste with salt and pepper.
- Add the noodles, the beansprouts and the carrot, then continue cooking for 1 - 2 more minutes.
- Lower the heat and remove the lemongrass, then taste and season with salt and pepper as needed.
- Quarter the lime and finely chop the Thai basil.
- Serve the soup in bowls or deep plates and squeeze a lime wedge directly over each portion.
- Garnish with the Thai basil and the scallion greens. Serve with the rest of the lime wedges.
