Singaporean Prawn Curry Laksa

Difficulty Level :  EASY

Cooking Time 20 mins

Serves: 2-3 people

Ingredients

For Curry Laksa Soup

• 2L water
• 200g curry laksa paste
• 200g chicken thigh (chopped bite size)
• 200g prawns (deshelled and deveined)
• 60g fish cake (sliced)
• 150g tofu puffs (halved)
• 400ml coconut milk

For Serving

• 200g laksa vermicelli (soaked in cold water until soft)
• 200g bok choy
• 1 hard boiled egg (halved)
• Water (for blanching)

For Garnish

• Coriander leaves

Directions

To Cook

1. Blanch the laksa vermicelli in boiling water, drained and set aside.
2. Blanch the bok choy, drained and set aside.
3. In a different pot, boil 1.2L of water.
4. Add the chopped chicken and bring the water back to boil.
5. Add in the curry laksa paste and stir to mix well.
6. Pour in the coconut milk and simmer for 5 mins, then add the tofu puffs and fish cakes to cook for about 4-5 mins.
7. Add the prawns and cook for about 5 mins or until cooked.
8. Prepare serving bowls by adding the blanched vermicelli noodles and bok choy.
9. Scoop the curry laksa soup into the bowl while carefully divide the ingredients equally.
10. Place a half of hard boiled egg on top.
11. Garnish with coriander leaves and serve.