This laksa is from the heart of Southeast Asia, with the freshest seafood, this sits beautifully in aromatic spices and has a creamy coconut broth. This traditional dish balances spicy, and tangy notes with all the natural goodness. What sets this laksa apart is its versatility – perfect for any occasion. Paired with a side of warm crusty bread or traditional rice noodles, this Laksa invites you to explore a burst of authentic flavours in every mouthful. The vibrant colours and enticing aroma make it as much a treat for the eyes as it is for the taste buds.
Ingredients
- 600ml vegetable stock
- 400ml coconut milk
- 100g Laksa Paste
- 1 lemongrass stalk, halved lengthways and bruised
- 185g medium egg noodles (approx 3 nests)
- 260g skinless, Cod Fillets, cut into chunks
- 150g raw Jumbo King Prawns
- 150g beansprouts
- 1 bunch spring onions, thickly sliced
- 2 eggs, 2 tsps Crispy Fried Onions
- Salt & ground black ppper
- ½ pack coriander, chopped
Instructions
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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 spring onions, and cook for 2-3 minutes, or until the noodles are tender. Remove the lemongrass.
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Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.