Ingredient A
500g
Noodle /Rice Vermicelli (Optional)
2 pieces
Tempeh (Fried, Wedged)
2 pieces
Fish Cake (Blanched, Sliced)
200g
Prawn (Blanched)
1
Hard Boiled Egg (Cut into half)
2
Fried Bean Curd Puff (Cut into half)
50g
Soy Bean Sprout (Plucked off the root, scaled and drained)
1
Key Lime (Cut into half)
Fresh Parsley (Optional)
Red Chilis (Shredded)
Ingredient B (Soup)
3 tbsp
CN LOYAL 1884 Low Sugar Chunky Peanut Paste
1 1/2 tbsp
Cooking Oil
1 1/2 tsp
Chopped Shallot
3 piece
Shredded Ginger
1 1/2 tsp
Chopped Garlic
3 tbsp
Curry Powder
1 1/2 tbsp
Soy Sauce
75g
Coconut Milk
600g
Chicken /Vegetable Stock
Method
Heat up 1 1/2 tbsp cooking oil to stir-fry chopped shallot and chopped garlic until fragrant, add in shredded ginger continue for further 30 seconds.
Pour in chicken /vegetable stock, curry powder, CN LOYAL 1884 Low Sugar Chunky Peanut Paste, soy sauce, bring to a boil. Add in the coconut milk and stir until the soup is slightly tick.
Blanch the noodles /rice vermicelli into boiling water, cook until soft. Remove and drained, place in the deep bowl. Serve with laksa soup and the prepared serving ingredients and sprinkle red chilis, fresh parsley with key lime.
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