Laksa with Shrimp and Vegetables

By BClover

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 175.4

Total Fat: 10.9 g
Cholesterol: 73.7 mg
Sodium: 515.1 mg
Total Carbs: 7.9 g
Dietary Fiber: 2.0 g
Protein: 11.7 g

Ingredients

• Lemon grass (citronella), fresh, 2 stalks
• Brazil Nut (1 nut), 3 serving
• Peppers, hot chile, red, raw, 1 pepper
• Fresh Ginger, 3 tbsp chopped
• Garlic, 2 cloves, chopped
• Shallot, 1 medium, chopped
• Olive Oil, 1 tbsp
• Turmeric, ground, 1 tsp
• Coriander seeds, ground McCormick, 1 tsp
• Pepper, black, .125 tsp
• Rice Noodles, thin, 3 ounces
• Coconut Oil, virgin 1 tbps
• Campbell's low sodium chicken broth, 4 cups
• Coconut Milk, .5 cup
• Carrots, 1 cup, chopped diagonally in 1/2-inch pieces
• Shrimp, cooked, 3/4 lb large, shelled, and deveined
• Broccoli, fresh, 1 cup, chopped
• Asian fish sauce (nuoc mam or nam pla)
• Bean Sprout, 1 cup
• Cilantro leaves, fresh, 1 cup
• Limes, 1 fruit, medium

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Discard the tough outer leaves of the lemongrass and trim the root ends. Thinly slice the lower 6 inches of the stalks. Transfer the sliced lemongrass to the work bowl of a food process. Add the Brazil nuts, chile, ginger, garlic, shallot, olive oil, turmeric, coriander, and pepper. Pulse until a thick paste forms.

Cook the noodles according to the package directions. Drain and set aside.

In a medium saucepan, heat the coconut oil over low heat. Add the laksa past and cook for about 10 minutes. Stir in the broth and coconut milk and simmer for 5 minutes. Add the carrots and simmer for 15 minutes longer.

Add the shrimp and broccoli and cook for 5 minutes. Stir in the noodles and cook until wormed through, 1 to 2 minutes. Stir in the fish sauce and remove the pan from the heat.

To serve, pour the soup into six bowls and garnish each bowl with bean sprouts, cilantro leaves, and lime wedges.

Serving Size: Serves 6