Sometimes those ingredients seem unheard of, and you won’t find them in your local grocery store.
- A couple of handfuls of shrimp;
- 100g glass of pasta (I used glass bean noodles, but basically any Asian pasta is suitable);
- a handful of bamboo shoots;
- cans of coconut milk;
- a little coconut oil;
- 1 v.s. grated ginger;
- 3 cloves grated garlic;
- slightly chilli (depending on how sharply you like);
- Lemongrass 8-10 cm long;
- 2 maggi chicken broth cubes;
- Half lyme or lemon;
- For decorating coriander, basil and sesame seeds.
- In a saucepan, bring 1.5 liters of water to a boil, then add the broth cubes. Allow it to bubble.
- We cook the pasta according to the package directions.
- We arrange the ginger, garlic, lemongrass, and chilli as finely as we can.
- We heat a good spoonful of coconut oil in a saucepan, then add ginger, garlic, lemongrass, and chili pepper. Fry for 1-2 minutes, until lightly browned. We add coconut milk and chicken broth and bring it to a boil.
- We add the shrimp and continue to boil for another 2-3 minutes.
- AND THAT'S ALL THERE IS TO IT! In a bowl, combine coconut/chicken broth with shrimp, pasta, bamboo shoots, abundant coriander and basil, and a pinch of sesame seeds. Before serving, sprinkle with lyme/lemon juice.
Amount Per ServingCalories 630Total Fat 38gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 9gCholesterol 86mgSodium 1225mgCarbohydrates 57gFiber 3gSugar 2gProtein 24g
I kept putting off making curry lakss because I’m not going to traipse around Vilnius looking for a galangal root, a kafir lyme leaf, or a lacsa paste.
But then I decided, “No, I’ll make a simpler version.” You know, it got so good that I wasn’t expecting it! I wouldn’t even say there’s a difference between where we eat in an Asian restaurant and where we eat elsewhere. The only ingredient you might not be able to find in a smaller store and will have to visit a larger one is LEMONGRASS.
All of the other products are well-known and easily accessible.
One minor point: the first time I made it, I used natural chicken broth. The second time around, I simplified things even more by making the broth with organic Maggi cubes. There was no discernible difference, and I saved nearly an hour.