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Shrimp Larb Tom Kaffir Lime Leaves
Thai shrimp larb built on kaffir lime leaves, lemongrass and red curry paste, finished with coconut milk and fish sauce, served over rice noodles.
Ingredients
Instructions
Season the shrimp and sear it over medium-high heat until well browned, about 5 minutes.
Add the bok choy, bean sprouts and kaffir lime leaves, cooking until softened, about 4 minutes.
Stir in the coconut milk, fish sauce, red curry paste and lemongrass for 3 minutes.
Cook the rice noodles separately according to package directions.
Let the shrimp simmer gently for about 19 minutes so it stays tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
