Seafood laksa

Name: Seafood laksa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 600 ml vegetable stock; 400 ml coconut milk; 185 g Cooks’ Ingredients Laksa Paste; 1 fresh lemongrass stalk, halved lengthways and bruised; 185 g medium egg noodles (approx 3 nests); 260 g skinless, boneless cod fillets, cut into chunks; 180 g raw jumbo tiger prawns; 150 g beansprouts; 1 bunch salad onions, thickly sliced; 2 medium Waitrose British Blacktail Free Range Eggs, hard boiled; 2 tbsp Cooks’ Ingredients crispy fried onions; ½ 28g pack coriander, chopped

4.5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

600ml vegetable stock
400ml coconut milk
185g Cooks’ Ingredients Laksa Paste
1 fresh lemongrass stalk, halved lengthways and bruised
185g medium egg noodles (approx 3 nests)
260g skinless, boneless cod fillets, cut into chunks
180g raw jumbo tiger prawns
150g beansprouts
1 bunch salad onions, thickly sliced
2 medium Waitrose British Blacktail Free Range Eggs, hard boiled
2 tbsp Cooks’ Ingredients crispy fried onions
½ 28g pack coriander, chopped

Method

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.
Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.