The fiery combination of flavourful ingredients has made this hot soup legend. Equally delicious with chicken or seafood. Hot.
Method
For 2 portions, bring 1.25 litres water, chicken or prawn stock to the boil and cook 100g rice vermicelli for 3 minutes. Stir in 1/3 jar Singapore Laksa Paste. Add 500g sliced chicken fillet or green prawns, deveined, and cook just until colour changes, then stir in 1/3 cup coconut milk. Add slices of fried tofu, fresh bean sprouts and cucumber strips as desired. Serves 2.
Ingredients
A blend of shrimp paste, dried shrimp, lemon grass, galangal, garlic, limes, spices, canola oil, brown sugar, salt, citric acid, kemiri nuts, laksa leaves
