SuperQuick Spicy Shrimp Laksa
with Coconut-Curry Broth
Laksa, a spicy and fragrant soup that hails from Malaysia, features a rich, flavourful coconut broth as its base. This speedy version is every bit as bold as the original, with tender shrimp and satisfying ramen noodles to take it over the top.
Ingredients: Shrimp • Coconut milk (coconut extract, water) • Sugar snap peas • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 unit(s)
Coconut Milk
100 g
Ramen Noodles
(Contains Wheat May contain Egg)
113 g
Sugar Snap Peas
7 g
Cilantro
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
4 tbsp
Red Curry Paste
(May contain Milk, Soy, Sulphites)
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste, curry paste and chili-garlic sauce. Cook, stirring often, until fragrant, 30 sec.
- Add coconut milk, stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until broth reduces slightly, 6-7 min. Season with salt and pepper.
- Meanwhile, tear cilantro leaves.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels.
- After broth has simmered for 6-7 min, add shrimp. Cook for 3-4 min, until firm and opaque.** Season with salt and pepper.
- Add sugar snap peas and ramen noodles to the broth. Cook, stirring occasionally, until sugar snap peas are tender-crisp and ramen noodles are tender, 1-2 min. Season with salt and pepper.
- Divide soup between bowls. Top with cilantro and crispy shallots.
If you've opted for shrimp, drain and rinse shrimp, then pat dry with paper towels. After broth has simmered for 6-7 min, add shrimp. Cook for 3-4 min, until firm and opaque.**