Laksa - Easy
(serves 4)

Ingredients

1 pkt Hokkien or Peking noodles

150g beansprouts washed and drained
8-12 Tofu puffs - defrosted (or 1 pkt (of 4) Fried Beancurd)
1 bunch baby bok choi (or other leafy greens)

1 litre chicken stock (see our recipe sheet-under "more recipes")
       or use pre-made stock, or vegetable stock for vegetarian.

200-400ml Kara coconut cream

1 pkt Teans Curry Laksa Paste

1 pkt Chicken balls (fish, prawn, pork balls or soy nuggets - vegetarian) or
                   Thai Fish cakes - defrosted

2 Spring Onions - thinly sliced

1/4 cup chopped fresh coriander

2 boiled eggs (peeled)

optional : 2 sprigs Vietnamese Mint. Remove stalks and chop leaves

                   1 Kaffir lime leaf de-veined and sliced thinly

                   2-4 prigs Mint. Remove stalks and chop leaves

Preparation
Beansprouts should be washed and drained.
Tofu Puffs – halved or sliced
Bok Choi – Washed and leaves separated.

Method

1. Warm chicken stock.
2. Add Teans curry laksa paste.
3. Bring to the boil. Reduce heat and simmer for a few minutes.
4. Stir in coconut cream, Chicken balls (or fish, prawn, pork balls,
       soy nuggets or Thai Fish cakesn) & tofu puffs.
       Cook for 3min. Add half the Coriander.
5. Noodles should be warmed in boiling water until tender,
       then drained and placed into individual noodle bowls.
   
6. Blanch Bok Choi. Add Bok Choi to each bowl of noodles.
7. Share out solid ingredients from saucepan, evenly between ,
       bowls and then scoop soup over the top. Top with ,
       remaining Coriander, Spring Onions, Mint, Vietnamese mint and half an egg.

These recipes come to you complimentary from Wing & Co., your one stop Asian Food store.

www.wingandco.com.au