A little something different for dinner tonight... Shrimp Laska! This spicy, creamy Coconut rich soup really hit the spot when the temperature dipped just a bit. Traditionally this dish is made with a Glass or Rice noodle. I had Buckwheat Somen and when it takes 1/2 an hour to get to the grocery you make do with what you have!
The dish is really very simple, made better with the addition of an Asian inspired Shrimp Stock and fresh herbs.
Your base is made of a paste composed of Coriander, Peppercorns, Asian Chilies, Lemongrass, Shallots etc and toasted in a large saute pan, Shrimp are added and cooked and then lots of Coconut Milk and your Shrimp Stock. I added a julienne of Carrot, Cucumber and Red Pepper and topped off the dish with chopped Cilantro and a chiffonade of Thai Basil and Mint.
1 comment:
oh - i really want to make this. yum.
Post a Comment