Laksa

Ingredients

• Canola oil

  3 tbsp or 42g

• Curry paste

  120g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Lemongrass

  Freshdirect

  30g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Noodles

  Egg, cooked, unenriched, with added salt

  160g

• Beansprouts

  Sainsbury's

  100g

• Shrimp

  Crustaceans, mixed species, raw

  10 medium or 60g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Fish Cakes

  Great Value - Iceland

  6 Fish Cake or 252g

• Tofu Puffs

  9 pc or 225g

Directions

1. In a stockpot, add the oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
2. Rinse the yellow noodles and bean sprouts separately, drained and set aside.
3. To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve immediately.