Laksa Jumbo Shrimp Noodles

Ingredients

• 1 tbspolive oil
• 1red chili, finely sliced
• 2 1/2 tbspThai red curry paste
• 1vegetable bouillon cube, dissolved in 700ml boiling water
• 1 2/3 cupscoconut milk, one 400ml can
• 2 tspfish sauce
• 3 1/2 ozrice noodles
• 2lime, juice of 1 for cooking; 1 halved for serving
• 5 ozjumbo shrimp, cooked or raw
• 1/2 bunchcilantro, small bunch, to scatter

Method

1. 1

   Heat the olive oil in a medium saucepan and cook the sliced chili for 1 minute.

2. 2

   Stir the red curry paste in and fry it for another minute, until it darkens and the oil around it turns red.

3. 3

   Dissolve the bouillon cube in 700 ml of boiling water, pour it into the pan, add the coconut milk and bring the lot to a boil.

4. 4

   Season with the fish sauce and a little salt and pepper, then add the rice noodles and cook them for 3–4 minutes until they soften.

5. 5

   Squeeze in the juice of one lime, add the shrimp and cook for 2–3 minutes, until they are hot through and pink.

6. 6

   Ladle into bowls, scatter the cilantro over and put the halved lime on the side for squeezing.