Mini Fusilli au bouillon de volaille façon laska coco citron crevettes


  • 100g shallots
  • 8 cloves of garlic, 50g fresh coriander, 15g of soft lemongrass stalks
  • 2 tsps ground coriander, 2 tbsps Thai red curry paste
  • 1 pinch of carry leaves, 4 tbsps of sunfower oil
  • 1 tbsp of tomato paste concentrate
  • 1 tbsp of fine salt, 6 tbsps caster sugar
  • 50cl coconut milk
  • 400g Panzani Mini Fusilli
  • 100g de haricots verts
  • 200g de pousses de soja
  • 2 bouquets de enoki blanc
  • 1 citron vert
  • 20 crevettes black tiger

Preparations steps

  • 1. Put the first 9 ingredients (up to the concentrated tomato paste) into a blender and turn them into a paste, then sauté in a frying pan over low heat. Cook, stirring constantly, and making sure that the paste doesn't burn (about 20 minutes).
  • 2. Add the full-bodied chicken stock, the carry leaves, lime (rind and juice), salt, sugar, and coconut milk. Simmer for three-quarters of an hour and correct the seasoning if necessary.
  • 3. Strain the broth, cook the Mini Fusilli, blanch the bean sprouts and green beans in boiling water, then rinse under cold water once cooked.
  • 4. Put soybean sprouts, coriander leaves, green beans, prawns, Mini Fusilli, and hazelnut powder into each bowl, pour the boiling laksa broth on top, and then enjoy.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

You might also like

Farfalle au poulet, noix et gorgonzola Farfalle
Make recipe
Couscous au ragoût de crevettes, basilic et tomates Couscous
Make recipe
Gratin de Conchiglie Rigate aux poireaux et au saumon fumé Conchiglie Rigate
Make recipe
Penne Rigate, bœuf aux épices douces et au miel Penne Rigate
Make recipe