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This is a popular spicy noodle soup with a combination of Chinese and Malay influences. This recipe has a rich spicy coconut milk base with chilli and curry flavours. Try adding rice noodles, rather than egg noodles for a change, or use shredded chicken instead of the seafood.
600ml vegetable stock
400ml can coconut milk
185g jar Cooks’ Ingredients Laksa Paste
1 fresh lemongrass stalk, halved lengthways and bruised
185g medium egg noodles (approx 3 nests)
260g pack skinless, boneless cod fillets, cut into chunks
180g pack raw jumbo tiger prawns
1 bunch salad onions, thickly sliced
2 medium Waitrose British Blacktail Free Range Eggs, hard boiled
2 tbsp Cooks’ Ingredients Fried Onions
½ x 28g pack coriander, chopped
1. Bring the stock, coconut milk, laksa paste and lemongrass to the boil in a large pan. Add the noodles, and cook for 3 minutes. Stir in the cod and prawns, and cook for 3 minutes. Add the beansprouts and salad onions, and cook for 2-3 minutes, or until the noodles are tender. Remove the lemongrass.
2. Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.
Typical values per serving: