For an authentic Malaysian dish. Ready in just 10 minutes. Simply add prawns, chicken or vegetables. No artificial colours, flavourings or preservatives. Originating from the Peranakan culture that developed when the Chinese first came to Malaysia in the 15th century, this spicy noodle soup has a delicious coconut and citrus flavour with just the right amount of heat.
Coconut Milk: Coconut Extract 60%, Water, Rice Noodles: Rice Flour, Water, Laksa Paste: Lemongrass, Chilli, Onion, Soy Bean Oil, Galangal, Soy Sauce (Soy Bean, Salt, Wheat), Sugar, Salt, Garlic, Ginger, Water, Coriander, Lime, Shrimp Paste (Shrimp, Salt), Kaffir Lime Leaves, Tamarind Paste, Modified Corn Starch, Yeast Extract, L
Preparation & Storage
- Recipe: Serves 1 as a main meal or 2 as a starterYou will need:1 Malay Taste Laksa Kit150g prawns, shelled, raw150ml water1. Place noodles in a bowl, cover with boiling water and leave to soften for about 5 minutes.2. In a saucepan, over a low heat, mix the prawns with the sachet of Laksa paste. Ensure the prawns are completely coated with the paste so that they soak up the flavours.3. Add the coconut milk and water, and simmer until the prawns are pink and cooked through.4. Drain the noodles and add to the pan. Simmer for a further 2-3 minutes until the noodles are fully cooked. Ladle into bowls and serve.Add bean sprouts, chopped coriander and cucumber strips to finish off the dish.Tips: Cooked prawns may be used instead of raw, simply add to the pan at the same time as the drained noodles and ensure they are heated through before serving. You may substitute prawns with diced chicken or chopped vegetables.
Store in a cool dry place. Once open use all ingredients.