Oh darn… that’s me! 

Sorry to be so lame, folks!  I thought I had an extra day to post now that I’m back from Mexico.  Tell you what, I’ll post something really pretty tonight.  In the meantime, please find a recipe enclosed for your dining pleasure (LAME, I know!!).

P.S.  I’m pretty sure this is someone elses’s recipe, which I’ve modified to suit me.  I apologise in advance to whomever that someone is.  REALLY good though!

xx Eva

Shrimp Laksa
(serves 4 giant portions or 6 reasonable ones)

20—24 large raw unshelled shrimp
4 cups chicken stock
pinch of salt

 Laksa Paste
6 fresh cilantro stalks with leaves
3 large garlic cloves, crushed
1 fresh red chile, seeded and chopped
1 lemon grass stalk, center part only, chopped
1 inch fresh ginger, peeled and grated
1/2 Tbsp shrimp paste
1/2 tsp ground turmeric
olive oil or canola oil

 The Rest
1 can coconut milk
1Tbsp fish sauce
juice of ½ lime juice
pinch of sugar

4 oz rice noodles
3/4 cup bean sprouts
1 cup snow peas
1 1/2 cups chopped chinese greens
fresh cilantro, chopped, to garnish


  • Shell and devein the shrimp (see Note).
  • Put the chicken stock, salt, and the shrimp shells and tails in a large saucepan over high heat and bring to a boil, stirring occasionally. Lower the heat and let simmer for 10 minutes.

 Laksa Paste
Meanwhile, make the Laksa Paste.

  • Put all the ingredients in a food processor and blend.
  • With the motor running, slowly add up to 2 tablespoons oil just until a paste forms
  • Heat 1 tsp oil in a large pan over high heat.
  • Add the paste and stir-fry until fragrant.

 The Soup

  • Strain the stock through a strainer and return to pot. 
  • Add the Laksa Paste, coconut milk, fish sauce, lime juice and sugar. 
  • Bring to a boil, then lower the heat, cover and let simmer for 30 minutes.


  • While the stock is simmering, soak the noodles in a large bowl with enough boiling hot water to cover for 10-15 minutes, until soft (or cook according to the package instructions). Drain and set aside.

 Putting it all together

  • Add the shrimp and bean sprouts to the soup and continue simmering just until the shrimp turn opaque and curl.
  • Divide the noodles between 4 bowls and ladle the soup over making sure everyone gets an equal share of the shrimp.
  • Garnish with cilantro and serve.

 Note: to devein shrimp: peel.  Hold a shrimp with its back upward.  Using a small knife, slice along the back from the head to the tail.  Use the tip of the knife to pull out black vein.