Shrimp Laksa

• 1/3 cup laksa paste or red curry paste
• 2 (13.5 oz) cans coconut milk
• 1 cup chicken stock
• 1 lb raw shrimp, peeled, deveined, tails intact
• 4.5 oz rice vermicelli noodles
• 1 tbsp fish sauce
• 3 oz bean sprouts
• 4 None spring onions, sliced on a bias
• 1 cup fresh cilantro leaves
• 1 None long red chili, cut into thin strips
• None None lime halves, to serve

1. Heat a large saucepan over medium heat. Cook laksa paste, stirring, for 1 min, until fragrant. Whisk in coconut milk, stock and 1 cup water. Simmer over low heat for 5 mins. Add shrimp and noodles. Simmer for 5 mins, or until shrimp are pink and noodles are cooked. Remove from heat. Add fish sauce, bean sprouts and spring onions.
2. Ladle into serving bowls. Top with cilantro and chili. Serve with lime halves.

laksa paste, coconut milk, chicken stock, shrimp, rice vermicelli noodles, fish sauce, bean sprouts, spring onions, fresh cilantro, long red chili, lime halves

Taken from recipes-plus.com/api/v2.0/recipes/27846 (may not work)