Singapore Laksa
2 pers. | 
15 minutes
Ingredients:
-
185g jar Ayam Brand™ Malaysian Laksa Paste
-
200ml Ayam Brand™ Coconut Milk
-
450ml water or vegetable stock
-
250g fried soybean curd or tofu, sliced
-
250g cooked and peeled prawns
-
2 cakes of Instant Noodles
-
100g bean sprouts
-
Chopped coriander, to garnish
Preparation:
-
Combine Laksa Paste, Coconut Milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil.
-
Add soybean curd and prawns then reduce heat.
-
Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls.
-
Ladle the soup over the noodles, top with bean sprouts and coriander.
Tip: Add a halved, hard-boiled egg. Substitute prawns with cooked chicken or fish pieces. Add some sliced red or green capsicum.
