Coconut and Shrimp Laksa

Shrimp noods 🍤🍜 aka Coconut and Shrimp Laska, it's what should be for dinner. Don't let the tamarind paste and lemon grass scare you, this guy is a super quick, flavorful meal and both items can be snagged at Whole Foods for under $4. 

  • 1 teaspoon tamarind paste, whisked in 3 tablespoons water to bloom
  • 1 can coconut milk
  • 1 pound raw shrimp, peeled and deveined (if needed)
  • 2 cups bean sprouts
  • 4 ounces rice noodles (white or brown), pad thai/linguini style
  • 2 tablespoons canola oil
  • 1 tablespoon cornstarch
  • 4 tablespoons soy sauce
  • 2 teaspoons salt
  • 1 large lime, zested and juiced kept separate 
  • 1 bunch cilantro, picked

Spice paste:

  • 2 lemongrass stalks, out
  • 3 small thai chilis, sliced thin
  • 3 medium cloves garlic
  • 1/2 teaspoon ground tumeric
  • 2 tablespoons vegetable oil
  • 2 tablespoons hot water
  1. Remove the tough outer leaves from the lemon grass stalks (there will be two, maybe three).  Nip the root end, cut stalk in half lengthwise, and then slice the lemongrass very thin until you reach a point where the stalk isn't purple anymore.  Set remaining stalk aside.
  2. In a mini food processor add the sliced lemongrass, garlic, chilis, turmeric, oil, and hot water.  Grind until a paste forms, may take a couple of minutes.  Set aside. 
  3. Bring a gallon of water in a stock pot to a boil.  Remove from heat and suberge rice noodles for 3 minutes or until relaxed but not overcooked.  Allow to drain
  4. Heat a heavy bottom pot or high sided pan (wok if you have it) over medium heat.  Once warmed through, add the canola oil, wait 30 seconds, and add the spice paste.  Toast for 30 seconds or until fragrant.
  5. Add the coconut milk, tamarind water mixture, and uncut lemongrass.  Scrape the bottom of the pan with a wooden spoon to make sure the spice mixture doesn't scorch.  Bring to a boil.
  6. Once the mixture comes to a boil, in a small mixing bowl whisk the cornstarch and a quarter cup of the hot coconut milk liquid so that there are no lumps.  Add cornstarch mixture to the pan and allow to boil for two minutes or until slightly thickened.  
  7. Turn the pan to medium heat and stir in the salt, soy sauce, lime zest, and shrimp. Cook for 3 or 4 minutes or until the shrimp are cooked through.  
  8. Remove from heat, remove and dispose of the lemon grass stalks, and stir in the noodles, bean sprouts, and lime juice.  Serve immediatly topped with a heathly portion of pick cilantro.
sarah adams