My Laksa ...... a great simple recipe

Making laksa from scratch can be quite dauting.

This recipe uses a laksa paste, which I "customised"

to make a yummy laksa with a thai twist!

INGREDIENTS (Serves 4)

8 Chicken Tenderloins, poached in chicken or vegetable stock

1 Tbsp Oil

1 Salad Onion, chopped in a food processor to make a paste

230g Laksa Paste (I use Volcom)

400ml Coconut Milk (I use light)

375ml Water

1 Cup of Mushrooms, thinly sliced

1 Pkt of firm tofu, sliced

300g Green Prawns, peeled and deveined

1 Packet Rice vermicelli Noodles, cooked to packet instructions

4 Bok Choy, cut into 2cm pieces

2 Handfuls of Bean Sprouts

To Serve: (optional)

1 Lime, cut into quarters

Fried Onions

Coriander, roughly chopped

Red Chilli, roughly chopped (if you like more spice)

METHOD

Poach the chicken tenderloins in stock, and shred.

Heat the oil in a stock pot over a medium-high heat. Add the red oinon paste and fry until until slightly caramelised.

Add the laksa paste, and fry until fragrant.

Add the coconut milk and water bring to the boil.

Add the bok choy, and mushrooms boil for an additional 2 to 3 minutes.

At this point, taste the soup, and if it isn't spicy enough add the chopped red chilli.

Add the prawns and tofu, cook for a further 4 minutes.

Add the shredded chicken and stir combine.

Turn the heat off, and cover.

To Serve:

Divide noodles amongst the 4 serving bowls.

Ladle the laksa mixture over the noodles.

Top with serve immediately.