Pumpkin & Shrimp Laksa
Servings: 6 people
Calories: 354kcal
Ingredients
- 1 tablespoon oil
- 2/3 cup laksa paste
- 14 oz. can coconut milk
- 4 cups calabaza pumpkin peeled, deseeded and cut into large dice
- 2 cups snow peas ttrimmed and cut into thirds
- 1 1/2 lbs. shrimp peeled and deveined
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 8 oz. rice vermicelli cooked
- 6 tablespoons cilantro leaves chopped
Instructions
- Heat oil. Add laksa paste. Fry until fragrant, about 3-5 minutes.
- Add pumpkin, coconut milk and 3 cups water. Bring to a boil. Cook for about 10 minutes, until pumpkin is tender.
- Add snow peas, shrimp, lime juice and fish sauce. Cook for a few minutes, until shrimp is just cooked.
- To serve, place a little vermicelli in a bowl. Add a few ladle's of laksa and garnish with cilantro leaves.
Notes
Kabocha or butternut squash can also be used.
Nutrition
Calories: 354kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 554mg | Potassium: 547mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1442IU | Vitamin C: 33mg | Calcium: 57mg | Iron: 3mg
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