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Le Chaudron recipe
Laksa de crevettes
Shrimp laksa
⏱ 40 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)peeled shrimpkeep the heads
400 g (14 oz)fresh rice noodles
400 ml (1⅔ cups)full-fat coconut milk
1 L (4¼ cups)shrimp stockmade with the heads
4 tbspspicy laksa paste
200 g (7 oz)fresh bean sprouts
2hard-boiled eggs, halved
1bunch of fresh cilantro
The juice of 2 limes
- 400 g (14 oz) peeled shrimp keep the heads
- 400 g (14 oz) fresh rice noodles
- 400 ml (1⅔ cups) full-fat coconut milk
- 1 L (4¼ cups) shrimp stock made with the heads
- 4 tbsp spicy laksa paste
- 200 g (7 oz) fresh bean sprouts
- 2 hard-boiled eggs, halved
- 1 bunch of fresh cilantro
- The juice of 2 limes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- For the stock, cook the shrimp heads in the pot with a little oil for 5 minutes.
- Add 1.2 L (5 cups) of filtered water, bring to a simmer and cook for 30 minutes.
- Strain, pressing hard on the heads.
- Fry the laksa paste in the pot with a little oil for 2 minutes.
- Gradually stir in the stock and coconut milk.
- Add the shrimp and cook for just 3 minutes until pink.
- Put the cooked noodles in bowls, ladle over the broth and top with bean sprouts and cilantro.
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