Malaysian Curry Laksa
The spicy curry Laksa is a Malaysian soup with many ingredients but is quite simple to prepare.
Ingredients
- 1 pkt Everbest Veg. Black Pomfret Fish
- 250 g packet dried vermicelli noodles
- 1 tbsp vegetable oil
- 185 g jar Malaysian laksa paste
- 2 cup vegetable stock
- 270 ml x2 cans coconut milk
- 300 g broccoli cut into small florets
- 150 g green beans trimmed, cut into thirds
- 125 g cherry tomatoes halved
- ½ cup fresh mint leaves
- 2 cup bean sprouts trimmed
- ½ cup fried shallots
- 2 unit lime wedges to serve
Instructions
- In a large, heatproof bowl, place the noodles.Fill the pot halfway with boiling water. Allow 5 minutes for the noodles to soften. Drain.
- Meanwhile, in a wok over medium-high heat, heat the oil. Pour in the laksa paste. Cook for 2 to 3 minutes, stirring occasionally, or until aromatic. Combine the stock and coconut milk in a large mixing bowl.
- Bring the water to a boil. Add in EverbestVeg. Black Pomfret Fish. Reduce the heat to medium-low and continue to cook for another 5 minutes. Toss in the broccoli and beans. Cook for 2 minutes on low heat. Toss in the tomato. Allow to simmer for 1 minute, or until broccoliis bright green and tender.
- 1. Divide the noodles among the bowls. Pour the laksa over the noodles. Mint and beansprouts go on top. Serve with lime wedges.
Notes
