Malaysian-Inspired Coconut Laksa Shrimp Noodles

Ingredients

• 8 ounces rice vermicelli noodles
• 1 tablespoon neutral cooking oil
• 3 tablespoons laksa paste
• 1 tablespoon finely grated fresh ginger
• 1 lemongrass stalk, tender inner portion finely chopped
• 1 can full-fat coconut milk, 13.5 ounces
• 3 cups low-sodium seafood or vegetable broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 6 ounces tofu puffs or extra-firm tofu, cut into cubes
• 1 pound large shrimp, peeled and deveined
• 2 cups fresh bean sprouts
• 3 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges

Steps

1. Prepare the rice noodles according to the package directions. Rinse briefly, drain well, and divide among four bowls.
2. Heat the oil in a large saucepan over medium heat. Add the laksa paste, ginger, and lemongrass and cook for 1 to 2 minutes until fragrant.
3. Stir in the coconut milk, broth, fish sauce, and brown sugar. Bring to a gentle simmer and cook for 8 minutes.
4. Add the tofu puffs and simmer for 3 minutes. Add the shrimp and cook for 3 to 4 minutes, until opaque and fully cooked.
5. Taste the broth and adjust with a little fish sauce or water if needed. Ladle the broth, shrimp, and tofu over the noodles.
6. Top with bean sprouts, scallions, and cilantro and serve with lime wedges.

Allergen note: Contains shellfish, fish, soy, and coconut. Check the laksa paste label for additional allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.