Shrimp Laksa Bowl

Ingredients

• 1 red chili pepper
• 1 Shallot
• 1 tbsp Olive Oil
• 30 g red Thai curry paste (2 tbsp)
• 750 ml vegetable broth
• 400 ml reduced-fat coconut milk (9% fat)
• 3 organic limes
• 300 g shrimp (prepped; peeled, deveined)
• 2 tbsp fish sauce
• 200 g rice noodles
• 0.5 bunch cilantro (10 g)
• Salt

Instructions

1. 1.

   Halve the chili pepper lengthwise, remove seeds, wash, and slice into thin rings; set aside some for garnish. Peel and finely chop the shallot. Add the chili, shallot, olive oil, and curry paste to a pot and sauté everything for 2 minutes over medium heat.

2. 2.

   Add vegetable broth and coconut milk and simmer for 10 minutes. Meanwhile, halve two limes and squeeze out their juice. Rinse shrimp under cold water and pat dry with paper towels.

3. 3.

   Add lime juice, fish sauce, shrimp, and noodles to the broth and continue cooking for 3–4 minutes until the noodles are cooked but still firm.

4. 4.

   Rinse the remaining lime, pat dry, and cut into wedges. Wash cilantro, shake off excess water, and roughly chop the leaves.

5. 5.

   Season the laksa curry bowl with salt, fill serving bowls, sprinkle with cilantro, and serve with lime wedges.