Shrimp Laksa Recipe

Cut and remove the base and the damaged dry end of the leek. Slice it lengthwise into 4 parts and rinse it thoroughly. Chop it finely. Note: The green part of the leek is edible and contains more vitamins and antioxidants than the white part! Peel the carrot and cut it into dice (about 0.5 cm).

Peel the shrimp and set the heads aside. In a pot, heat a drizzle of cooking oil over medium to high heat. Sauté the shrimp heads for 3 to 5 minutes, crushing them with a spatula to release the flavors. Then remove them from the pot and discard.

Tip: The spice paste is a bit spicy, use it sparingly. In a pot, sauté the spice paste, leek, and carrot for 1 to 2 minutes. Then add the coconut milk and water. Season with salt, cover, and simmer for 12 minutes until the carrots are tender.

Bring a pot of water to a boil, or use a kettle. When the water is boiling, turn off the heat. Submerge the noodles in the boiling water and let them soak for 2 minutes. Once the noodles are cooked, rinse them under cold water to stop the cooking process, then drain them.

Once the vegetables are cooked, add the shrimp and continue for 1 to 2 minutes until everything is hot. Taste and adjust the seasoning.

To finish, when it's time to serve, divide the noodles into bowls and then cover them with the broth. Serve your shrimp laksa immediately!