180g jar laksa paste (make sure it is the no fat variety)
6 cups of vegetable or fish stock
400g of light coconut milk (we use fat free evaporated milk with coconut flavouring)
2 tspns fish sauce
500g boneless white fish cut into 3cm pieces
OR
500g green prawns peeled and de-veined
150g snow peas
250g packet rice vermicelli
4 green onions, finely sliced
125g fresh bean sprouts rinsed and trimmed
1/4 cup coriander leaves, plus extra to serve
lime or lemon wedges to serve
Heat paste in a large saucepan over moderate heat for 3 minutes stirring often. Add stock,
coconut milk and fish sauce. Bring to the boil, reduce heat and simmer for 5 minutes.
Add fish (or prawns) and simmer 3-5 minutes until nearly cooked. Add snow peas; simmer
for 2 minutes. Pour boiling water over noodles in a large bowl; stand for 5 minutes, drain
and place into serving bowls. Add onion, sprouts and coriander. Ladle laksa carefully over
the noodles, serve with extra coriander and lime or lemon wedges.
6 cups of vegetable or fish stock
400g of light coconut milk (we use fat free evaporated milk with coconut flavouring)
2 tspns fish sauce
500g boneless white fish cut into 3cm pieces
OR
500g green prawns peeled and de-veined
150g snow peas
250g packet rice vermicelli
4 green onions, finely sliced
125g fresh bean sprouts rinsed and trimmed
1/4 cup coriander leaves, plus extra to serve
lime or lemon wedges to serve
Heat paste in a large saucepan over moderate heat for 3 minutes stirring often. Add stock,
coconut milk and fish sauce. Bring to the boil, reduce heat and simmer for 5 minutes.
Add fish (or prawns) and simmer 3-5 minutes until nearly cooked. Add snow peas; simmer
for 2 minutes. Pour boiling water over noodles in a large bowl; stand for 5 minutes, drain
and place into serving bowls. Add onion, sprouts and coriander. Ladle laksa carefully over
the noodles, serve with extra coriander and lime or lemon wedges.
Little Leakers
Laksa