Prawn Laksa
Recipe by Justine Schofield
2 people | 
15 minutes
Ingredients
- 185g jar AYAM™ Malaysian Laksa Paste
- ½ x 270ml can AYAM™ Coconut Milk
- 1½ cups water or vegetable stock
- 250g fried soybean curd or tofu, sliced
- 250g cooked and peeled prawns
- 2 cakes of AYAM™ Instant Noodles
- 100g bean sprouts
- Chopped coriander, to garnish
Method
- Combine Laksa Paste, Coconut Milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil.
- Add soybean curd and prawns then reduce heat. Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls.
- Ladle the soup over the noodles, top with bean sprouts and coriander.
Tip:
- Add a halved, hard-boiled egg. Substitute prawns with cooked chicken or fish pieces. Add some sliced red or green capsicum.
