Ingredients
- 300 g peeled shrimp
- 200 g thick rice noodles
- 400 ml coconut milk
- 800 ml shrimp or chicken broth
- 3 tablespoons laksa paste
- 100 g fried tofu, diced
- 100 g bean sprouts
- 2 tablespoons fish sauce
- 1 tablespoon oil
- Cilantro and lime wedges
- 2 hard-boiled eggs, halved
Step-by-step
Using a different robot? Switch it here:
- Put the laksa paste with the oil in the mixing bowl and sauté 4 min/120°C/speed 1.
- Add the broth and cook 8 min/100°C/speed 1.
- Add the coconut milk, tofu and fish sauce. Cook 6 min/95°C/reverse/spoon speed.
- Add the shrimp and cook 4 min/90°C/reverse/spoon speed until pink.
- Cook the noodles separately according to the package and divide among bowls.
- Pour the soup over the noodles and serve with bean sprouts, boiled egg, cilantro and lime.
Tips
- Laksa paste is concentrated, so adjust the amount to your taste.
- Add the bean sprouts at the end so they stay crunchy.
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