Shrimp Laksa Soup with noodles from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Name: Shrimp Laksa Soup with noodles from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Ingredients: 2 tablespoons Peanut or other neutral oil; 1 small zucchini, cut into long julienne; 4 ounces (115 g) thin rice noodles (vermicelli), soaked in warm water for 20 minutes and drained; 1 cup (230 g) laksa paste; 3 tablespoons rice wine or sake; 1 tablespoon soy sauce; 3 cups (720 ml) chicken stock or shrimp stock; 1 pound (455 g) extra-large (16 to 20 count) shrimp, peeled and deveined, shells reserved; 3½ cups (840 ml) coconut milk, well stirred; Fresh cilantro leaves, for garnish; Fine sea salt and freshly ground pepper; 2 or 3 green onions, including green parts, sliced on the diagonal, for garnish; Fresh lime juice

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Laksa is a popular spicy noodle soup from the Peranakan culture, a merger of Chinese and Malay populations found in Malaysia and Singapore. It combines coconut

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Ingredients

2 tablespoons Peanut or other neutral oil
1 small zucchini, cut into long julienne
4 ounces (115 g) thin rice noodles (vermicelli), soaked in warm water for 20 minutes and drained
1 cup (230 g) laksa paste
3 tablespoons rice wine or sake
1 tablespoon soy sauce
3 cups (720 ml) chicken stock or shrimp stock
1 pound (455 g) extra-large (16 to 20 count) shrimp, peeled and deveined, shells reserved
3½ cups (840 ml) coconut milk, well stirred
Fresh cilantro leaves, for garnish
Fine sea salt and freshly ground pepper
2 or 3 green onions, including green parts, sliced on the diagonal, for garnish
Fresh lime juice