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Heart Failure

Laksa shrimp curry

Laksa shrimp curryimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAsia


  • 300 g rice noodles

For the broth:

  • 500 ml vegetable stock
  • 200 ml coconut milk
  • 60 g laksa paste or green curry
  • 4 small cloves garlic, chopped
  • 2 lemongrass stems, finely chopped
  • 2 small red peppers, finely chopped (optional)
  • 2 tablespoons vegetable oil

For the garnish (to be varied according to taste):

  • 150 g peeled shrimps and prawns
  • 10 sprigs chopped fresh coriander
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds


  • Put the noodles in a heat-resistant bowl. Cover with boiling water for 1 minute. Stir to separate them well. Cover.
  • In a wok or frying pan, heat the oil and add the garlic, lemongrass and chopped chilli pepper.
  • Add the shrimp and sauté for a few minutes.
  • Add the broth to the laksa paste, mix.
  • Add coconut milk and broth to the wok and bring to a boil.
  • Remove from heat and pour into serving dishes.
  • Add drained noodles, chopped fresh coriander and sesame seeds.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
363.9 Kcal 24.7 g 2.4 g 21.0 g 9.9 g 0.3 g 10.4 g 490.1 g

The nutritionist's advice:

Shrimp are a good source of protein. They are also a source of omega-3 and vitamin B12.