Seafood Laksa Soup
Cooking Time 18
Portions
2
Ingredients
Increase Portion Size
- g Rice Vermicelli
- g Bamboo shoot slices
- g Pak choi, halved
- g Fresh King prawns
- g Wild mushroom
- g Coriander
- g Beansprouts
- g Spring onion, sliced
- ml Coconut milk
- g Laksa paste
- g li flake oil
- g fresh Red chilli, sliced
- g Fish ball or fish cake, sliced
- g Tofu puffs, halved
- g Lime leaves
- g Lime, cut into wedges
- tbsp Cooking oil
-
1
Step 1
Place the rice vermicelli in boiling water. -
2
Step 2
Remove from the heat and leave them to soak for 2 minutes until cooked -
3
Step 3
Stir frequently to separate noodles and drain. -
4
Step 4
Soup broth preparation: Heat the cooking oil in a pot and cook the laksa paste for 1 minute until it deepens in colour. Add broth and coconut milk, bring to the boil and simmer for 5-7 minutes until the flavour deepens. -
5
Step 5
Prepare prawns: peel the shell and boil in hot water until well done. As alternative, you can use ready-made prawns. -
6
Step 6
Add prawns, mushrooms, fish ball or fish cake, tofu puffs and lime leaves to the broth and cook for 1 minute. -
7
Step 7
Add the Lucky Boat Rice Vermicelli noodles and beansprouts, stir whilst and cook for 1 minute. -
8
Step 8
To serve: Divide the noodles into bowls and ladle over the soup. Garnish with coriander, spring onion, chilli, chilli flake oil and fresh lime on the side.
Ingredients
- 100 g Rice Vermicelli
- 10 g Bamboo shoot slices
- 10 g Pak choi, halved
- 2 g Fresh King prawns
- 5 g Wild mushroom
- 2 g Coriander
- 10 g Beansprouts
- 5 g Spring onion, sliced
- 200 ml Coconut milk
- 25 g Laksa paste
- 5 g li flake oil
- 5 g fresh Red chilli, sliced
- 20 g Fish ball or fish cake, sliced
- 5 g Tofu puffs, halved
- 5 g Lime leaves
- 1 g Lime, cut into wedges
- 2 tbsp Cooking oil
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