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Name: Laksa
Total time: 45 min
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 200 g Rice noodles; 3 tbsp Laksa paste; 400 ml Coconut milk; 500 ml Chicken stock; 200 g Shrimp, peeled and deveined; 100 g Tofu puffs; 100 g Bean sprouts; 2 Hard-boiled eggs; 2 tbsp Fresh coriander leaves, chopped; 4 Lime wedges

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Malaysia45 minServes 4déjà cuisiné

Laksa

Ingrédients10

Rice noodles200 g
Laksa paste3 tbsp
Coconut milk400 ml
Chicken stock500 ml
Shrimp, peeled and deveined200 g
Tofu puffs100 g
Bean sprouts100 g
Hard-boiled eggs2
Fresh coriander leaves, chopped2 tbsp
Lime wedges4

céréaleépice et saucefruitautrefruits de merlégumelaitier et œuf

Préparation

Soak the rice noodles in warm water for 5 minutes, then drain.
In a pot, heat a little oil and sauté the laksa paste for 2 minutes until fragrant.
Add the chicken stock and coconut milk, bring to a gentle boil, then simmer for 5 minutes.
Add the shrimp and tofu puffs; cook until the shrimp turn pink, about 3 minutes.
Divide the noodles among bowls, ladle the hot broth over them, and top with bean sprouts, sliced boiled eggs, and coriander.
Serve with lime wedges on the side for squeezing.