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This Laksa Noodle Malaysian - Style is a fragrant and creamy, mildly spiced coconut broth with vermicelli noodles. Galangal , closely related to ginger and turmeric, adds to the fragrant notes with a more peppery flavour than ginger. The added lemongrass adds a citrus aroma. Top with fish or chicken. 

HOW TO USE

• JUST ADD: Prawns, rosa tomatoes, fresh coriander, lime or lemon
• STEP 1: Place rice vermicelli noodles in slightly cooled boiling water for 5 muntil softened. Strain in a colander and set aside. 
• STEP 2: In a medium -sized wok or deep pan, heat 1 tablespoon oil, add the laska paste and simmer gently for 1 minute.
• STEP 3: Add the halved tomatoes and simmer for a further 2 minutes.
• STEP 4: Add half a cup of water and simmer gently for 2 minutes.
• STEP 5: Add the prawns and coconut milk and simmer for another minute until heated through.
• STEP 6: To serve: divide the vermicelli noodles into 2 bowls. Pour over the creamy coconut broth and top with freshly squeezed lime or lemon juice. Season to taste, if desired. Garnish with fresh coriander and lime or lemon halves.
• FOR A VEGAN OPTION:  In STEP 2, replace the prawns with 200 g cubed extra firm tofu.
• FOR SOMETHING DIFFERENT: Replace the prawns with 200 g chicken breast fillets, thinly sliced.
• Prep 5 min, 20 min  stove

THIS PRODUCT

• 267 g
• Mild chilli
• Vegan
• Included: Rice vermicelli noodles, Laksa paste and coconut milk 
• Serves 2

• Product code:
6007875199475