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5 minutes
10 minutes
15 minutes
- 200g dried rice noodles
- 95g (1/3 cup) Malaysian Laksa Paste
- 500ml (2 cups) fish stock
- 2 x 375ml cans Carnation Light & Creamy Coconut Flavoured Evaporated Milk
- 400g frozen peeled green prawns, thawed
- 1 bunch broccolini, trimmed, halved lengthways
- 65g (1 cup) bean sprouts
- 125.00 ml fresh coriander leaves
- 1 long fresh red chilli, thinly sliced
- Place the noodles in a heatproof bowl and pour boiling water over them. Let them stand for 4-5 minutes until just tender. Use a fork to separate the noodles, then drain them.
- Heat a wok or saucepan over medium heat, then spray with vegetable oil. Cook laksa paste for 1 minute until aromatic. Add stock and evaporated milk, bring to a boil, then reduce heat. Stir in prawns and broccolini for 2-3 minutes until prawns change color and broccolini is tender crisp.
- Serve the noodles in individual bowls, pour the flavorful soup over them, and garnish with bean sprouts, fresh coriander, and spicy chili.
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