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Laksa Soup with Shrimp Balls

Laksa Soup with Shrimp Balls

Made with our Laksa Paste from Por Kwan Thailand and our delicious home-made shrimp balls. Served over rice noodles, this is a complete meal full of flavor.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Laksa Soup with Shrimp Balls

The recipe on your jar of laksa paste calls for water but we prefer making a quick stock instead. Add a pork bone to a pot of water, bring to a boil then quickly drain the water, rinse your bone, fill up the pot with water again. Add a piece of ginger. Bring to a boil then keep on a high simmer for 30 minutes or so.

As your stock is simmering, place uncooked shrimp in a mortar and pestle, pound together with a sliced spring onion and a small piece of fresh ginger.  As it forms into a paste, add 1 tablespoon of rice flour (or a bit more to suit) and continue to pound until a smooth paste.

Using a spoon, drop balls of shrimp paste into a pot with oil over medium heat.  Cook for just a minute or two and turn regularly so the shrimp balls lightly brown. Remove from oil and set aside. This recipe is enough to make about 10 shrimp balls.

In a new cooking pot, heat 2 cups of pork stock (or water if preferred) with one jar of Laksa Paste, and 1 cup of coconut cream.  We used slightly less than the full jar of laksa paste, with good results.  Bring to a boil.

In a serving bowl, place cooked rice vermicelli noodles, shrimp balls, bean sprouts and greens of your choice. You'll get two fairly large bowls.

Optional: We boiled a whole shrimp and placed on top, and added a bit of sliced beef we boiled also. See photos.

Enjoy!

Pork Bone

Pork Bone

Ginger and Onion

Ginger and Onion

Shrimp

Shrimp

Coconut Cream

Coconut Cream

Pound Shrimp

Pound Shrimp

Shrimp Balls

Shrimp Balls

Shrimp Balls In Oil

Shrimp Balls In Oil

Sprouts And Greens

Sprouts And Greens

With Sliced Beef

With Sliced Beef



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