Malaysian Prawn Laksa
Collaboration with Sunbeam
2 person | 
15 minutes
Ingredients
- 185g AYAM™ Malaysian Laksa Paste
- ½ can AYAM™ Coconut Milk 270ml
- 1.5 cups water or vegetable stock
- 250g fried tofu puffs, sliced
- 250g cooked and peeled prawns
- 2 cakes of AYAM™ Rice Noodles
- 100g bean sprouts
- Chopped coriander, to garnish
Method
- Combine Laksa Paste, Coconut Milk, water or vegetable stock in a wok. Cover with a lid and cook over medium heat. Bring to the boil.
- Remove the lid and then add fried tofu puffs and prawns. Reduce heat.
- Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls.
- Ladle the soup over the noodles and top with bean sprouts and coriander.
