Another freestyling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC Enjoy
Prep Time
45 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant
about 5 minutes.
Pour coconut milk
chicken stock
lime juice
and lime zest into the saucepan. Bring the mixture to a boil
reduce heat to medium-low
and cook
at a simmer for 10 minutes.
Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft
10 to 15 minutes.
Stir shrimp
bean sprouts
and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center
10 to 15 minutes. Season soup with salt and pepper.
Cook's Note:
You can use skinny rice noodles instead of bean sprouts if you like
but we felt the sprouts (which were used because I forgot the rice noodles) made for a lighter soup overall.
Pork can be used interchangeably with chicken.
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