The days are shorter and the temperature drops. We always crave for soupy dish when it is colder outside. Curry laksa is one of them. It is easy to make and can be ready in 30 mins.
Check video recipe on our Instagram
We have tried several ready made Laksa paste and Tean's Curry Laksa was the best.
Curry laksa with prawns
Ingredients (3 servings)
100g Tean’s Gourmet Curry Laksa Paste
200ml Chaokoh Coconut Milk
200g Laksa Rice Vermicelli
600ml Chicken stock or water
1/2 tbsp Oil
6 medium-sized prawns
Shredded chicken breast (boiled)
3 hard boiled eggs
1 head of small bok choy (blanched)
A handful of mung bean sprouts (blanched)
Instructions
1. Soak the vermicelli in cold water for about 15 mins or until softened
2. Saute the laksa paste with 1/2 tbsp oil over low to medium heat for 30 sec
3. Add the chicken stock or water and bring it to boil for 5 mins
4. Add the prawns to the stock and let it boil for 5 mins
5. Remove the prawns and stir in the coconut milk
6. Let it simmer for 5 mins
7. Meanwhile, in a pot, bring water to a rolling boil. Add the soaked vermicelli and cook for 2-3 mins or until al dente
8. Drain the vermicelli, add prawns, shredded chicken, halved egg, blanched bean sprouts and bok choy and top with the stock
9. Garnish with parsley or green onions and served hot
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