Ingredients

• 1 tbsp (15 ml) oil
• 2–3 tbsp (30–45 ml) laksa paste
• 14 oz (400 ml) coconut milk
• 2 cups (500 ml) chicken or veg stock
• 7 oz (200 g) shrimp or chicken
• 7 oz (200 g) rice noodles
• Bean sprouts, lime, cilantro

Steps

1. Fry laksa paste in oil; add coconut milk and stock; simmer 10 minutes.
2. Add shrimp/chicken; cook through. Add cooked noodles.
3. Serve topped with bean sprouts, lime, and cilantro.

Pairings

• Wine: Off-dry Riesling – sweetness and acidity for the chili and coconut; Gewürztraminer – lychee and spice suit the laksa paste
• Beer: Witbier – citrus and coriander with shrimp and lime; Lager – crisp relief; avoid heavy hops with the heat