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Stanley's Laksa

Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.

  • servings: 4

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Ingredients

Directions

  1. Step 1

    In a medium saucepan, bring chicken stock and coconut milk to a boil. Stir in laksa paste, and let simmer for 15 minutes. Season with salt and pepper.

  2. Step 2

    Using an immersion blender, blend until smooth. Pass mixture through a chinois or a fine-mesh sieve lined with cheesecloth. Transfer to a second saucepan, and keep warm over medium-low heat. Add bean curd, and cook for 3 minutes.

  3. Step 3

    Season shrimp with salt and pepper. Heat a large skillet over high heat. Add shrimp, and sear on both sides until just cooked through, about 2 minutes. Remove, and set aside.

  4. Step 4

    Bring a large saucepan of water to a boil; add salt. Add noodles, and heat through. Drain, and divide among four large soup bowls. Pour soup over noodles, and top with bean sprouts, shrimp, and herb leaves. Serve immediately.

Source
Martha Stewart Living Television

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