Ingredients
- 180g laksa paste
- 400ml coconut cream
- 1l chicken stock
- 250g dried vermicelli
- 24 raw prawns peeled and deveined
- 4 baby bok choy
- 8 fried tofu puffs
- 3 tbsp fish sauce
- Lime juice
- To serve ChilliBean sproutsFried shallot LimeCoriander
Method
- Heat laksa paste
- Add coconut cream and simmer for five minutes
- Add chicken stock and simmer for a further five minutes
- Prep vermicelli noodles in the meantime
- Add prawns, tofu and bok choy, simmer for three
- Add lime juice and fish sauce
- Ladle over noodles and add bean sprouts, coriander, chilli, shallots and a lime wedge
Product used in recipe
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML
