You will need:200g flat dried rice noodles
185g jar Malay Taste Laksa Paste
250g raw shelled king prawns
400ml reduced fat coconut milk
750ml hot fish stock
1tbsp palm sugar
100g bean sprouts
225g can bamboo shoots, drained
2tbsp freshly chopped coriander
Tip:For a Chicken Laksa, substitute the prawns for 250g of diced chicken and the fish stock for chicken stock.
1. Place the
noodles in a large heatproof bowl; pour over boiling water to cover and
leave to stand for 5 minutes.
2. Meanwhile, in a large saucepan place the Laksa paste and the prawns, stirring to ensure the prawns are coated in the spice mix. Cook over a medium heat for 1-2 minutes and then stir in the coconut milk, stock and sugar. Add the bean sprouts and bamboo shoots and simmer for 3 minutes until the prawns turn pink. Stir in the coriander.
3. Drain the noodles and divide between 4 large deep bowls, ladle over the soup.
4. Top with the spring onions, chilli and cucumber strips and serve immediately.