4 Serves
101 Mins
22 g
57 g
52 g
Prepare the shrimp by peeling and deveining them, then rinse the bean sprouts and soak the rice vermicelli noodles in warm water until softened.
Ingredients, vitamins, and health benefits
Vermicelli Rice Noodles
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Vitamin E
5 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
124 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
368 mg / 1,250 mgPotassium
662 mg / 4,700 mgSodium
245 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
6 g / 28 gSugar
15 g / 50 gSaturated Fat
34 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the laksa paste until fragrant.
Pour in the coconut milk and bring the broth to a gentle simmer, seasoning with salt and pepper to taste.
Add the shrimp to the simmering broth and cook until they turn pink and opaque, then stir in the softened rice vermicelli noodles.
Ladle the hot soup into bowls and top with fresh bean sprouts before serving immediately.
Shrimp
Bean Sprouts
Vegetable Oil
Laksa Paste
Salt And Pepper
Coconut Milk
Vitamin A
32 µg / 900 µgVitamin C
29 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
124 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
368 mg / 1,250 mgPotassium
662 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
15 g / 50 gSaturated Fat
34 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
17
g93
g33
g
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JapaneseZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
38 µg / 55 µgAlcohol
0 g