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Coconut Laksa with Shrimp (Coconut-Curry Noodle Soup with Shrimp)
- 1 1/2 pounds medium shrimpshelled and deveined, shells reserved
- 1 onion, quartered
- 1 carrot, sliced
- 3 large shallots, quartered
- 4 jalapeos, seeded and coarsely chopped
- 1/3 cup thinly sliced fresh ginger
- 1/4 cup macadamia nuts
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 cup Asian fish sauce
- 1/4 cup canola oil
- 1 (14 1/2-ounce) can unsweetened coconut milk
- 2 plump lemongrass stalksbottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 2 tablespoons light brown sugar
- 1 pound Thai flat rice noodles (pad thai), soaked in warm water for 10 minutes
- Lime wedges, for serving
Directions:View on Bunky Cooks
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