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Gallery Stanley’s Laksa Recipe Summary Servings: 4

Ingredients Ingredient Checklist 3 cups Homemade Chicken Stock Homemade Chicken Stock 1 cup coconut milk 6 tablespoons Stanley’s Laksa Paste Stanley’s Laksa Paste Coarse salt and freshly ground pepper 2 ounces puffed bean curd, cut into 1/2-inch cubes 12 large shrimp, peeled, deveined, and tails left on 3/4 pound egg or rice noodles, cooked 4 ounces bean sprouts, root ends removed Cilantro or Thai basil leaves, for garnish

Gallery Stanley’s Laksa

Recipe Summary Servings: 4

Stanley's Laksa     

Stanley’s Laksa

Stanley’s Laksa

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 3 cups Homemade Chicken Stock Homemade Chicken Stock 1 cup coconut milk 6 tablespoons Stanley’s Laksa Paste Stanley’s Laksa Paste Coarse salt and freshly ground pepper 2 ounces puffed bean curd, cut into 1/2-inch cubes 12 large shrimp, peeled, deveined, and tails left on 3/4 pound egg or rice noodles, cooked 4 ounces bean sprouts, root ends removed Cilantro or Thai basil leaves, for garnish

Directions

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.

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.

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.

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.

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All Reviews for Stanley’s Laksa

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All Reviews for Stanley’s Laksa

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Reviews: Most Helpful

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