Curry Laksa Noodle Soup Ingredients

Other Ingredients:

- 400ml of coconut milk

- 800ml of stock 

- 10 Tofu puffs

- 13 fresh prawns

- handful of cooked Green beans /Chinese veg

- 100g of beansprouts 

- 4 stalks of fresh coriander 

- 100g rice vermicelli ( soaked in hot water to rehydrate and slight cook)

- 100g thick egg noodle ( rehdrated and soak in hot water until the noodles are soft.

- 2 birds eye chilli 

1. Blitz all the items in the laksa paste together for 3 to 4 minutes until well combined.

2. In a pan, add some oil. Then add the laksa paste in and stir fry for about 3 to 4 minutes until you smell the aroma of the Curry paste. 

3. Add the coconut milk. Stir until well combined, then add stock. Once the soup comes to a boil, add the tofu puffs, prawns and green vegetables.

4. Arrange the noodles in the bowl and pour a few ladles of soup on top. Lastly garnish with beansprouts, coriander and chopped red chilli. Ready to serve.

Tips:

- Use high fat content coconut milk sometimes also known as coconut cream. 

- feel free to add whatever protein you prefer. Many people like to enjoy it with chicken.