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Laksa lemak
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Satisfying Asian laksa with a healthy twist.
Ingredients:
  • 250g dried rice vermicelli noodles
  • 125.00 ml laksa paste (see related recipe)
  • 1020.00 gm chicken style liquid stock
  • 2 tsp grated palm sugar or brown sugar
  • 505.00 gm coconut milk
  • 20 green medium-king prawns, peeled, tails intact, deveined
  • 6 squares fried bean curd puffs, thickly sliced
  • 2 green onions, thinly sliced
  • 125.00 ml beansprouts, trimmed
  • 1 Lebanese cucumber, peeled, cut into thin strips
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes until tender, then drain and set aside.
  • - Preheat a wok over high heat until it's smoking hot. Swirl in oil to coat the bottom, then add the vibrant laksa paste. Stir-fry for 2 to 3 minutes until fragrant and the paste starts to release its oils. Pour in the stock with a touch of sugar. Bring it to a vigorous boil. Lower the heat to medium-low and pour in creamy coconut milk. Stir continuously until the mixture is heated through.
  • Step up the sizzle! Toss prawns into the wok and cook until pink, about 2 minutes. Mix in bean curd puffs and onions.
  • Portion noodles into individual serving bowls. Arrange prawns and bean curd puffs on top. Pour the rest of the soup over the ingredients. Garnish with beansprouts, cucumber, mint, and coriander. Serve and enjoy!

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