Seafood Laksa Soup

Cooking Time
18
Portions
2

Ingredients

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  • 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