Shrimp Laksa

This recipe is from Parragon's Thai cooking book. The recipes are delicious and very easy to prepare. This is so good. I have changed it slightly to accomodate my familys taste buds.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 3⁄4 cups milk, coconut, canned
• 1⁄4 cup  cream, coconut, canned
• 1  cup  vegetable stock
• 1⁄4 cup  vermicelli rice noodles
• 1  pepper, sweet red, cut into thin strips
• 1  cup bamboo shoot, sliced, canned, drained and rinsed
• 1⁄16 cup ginger (2 inches)
• 4  scallions, coarsley chopped
• 2  tablespoons curry paste, red
• 2  tablespoons fish sauce
• 1  teaspoon golden brown sugar
• 6  sprigs basil, use thai if you can find it...much stronger flavor
• 16  shrimp, jumbo, unshelled, cooked

Directions

1. Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
2. Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes.
3. Next add the shrimp and simmer until heated through about 4 - 5 minutes.
4. Serve in warmed bowls and enjoy.