For a change omit the the chicken and try the Laksa with a firm tofu.
Try our delicate and fragrant Laksa Paste. Traditionally served over authentic round, wheat based noodles, this red chilli based coconut soup perfectly balances the fragrance of lemongrass and salty savoury notes of shrimp paste. Laksa dishes originated from Malaysian cuisine and are traditionally a milder curry.
Water, sugar, galangal, shallot, lemongrass, salt, sunflower oil, chilli, garlic, shrimp paste (shrimp, salt), thickener (1442), yeast extract, natural colour (paprika oleoresin), turmeric, food acid (citric).
1.Prepare 150g vermicelli noodles following packet directions.Place in serving bowls.
2.Heat 1 tbsp peanut oil in a wok, cook 200g thinly sliced chicken & 100g shelled raw prawns for 2 - 3 minutes.
3.Reduce heat and add whole jar laksa paste, cook for 1 minute.
4.Add 400mL can coconut milk, 2 cups water, 2 tsp fish sauce & 1 tsp sugar. Simmer for 5 minutes.
Ladle soup over noodles and serve topped with bean sprouts.
Servings Per Package
|Average Quantity||Per Serving||Per 100g|
| - saturated||0.3g||0.5g|
| - sugars||7.7g||14.0g|
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.