Laksa (Quick Version)

Laksa paste is available at Asian grocers. The amount of water and coconut milk can be adjusted according to your liking. Any favourite veggies or seafoods can be cooked in this delicious noodle soup.

Prep time: 10 mins
Cook time: 15 mins
Yield: 4 to 6 serves

Ingredients:

• 1 tsp minced garlic
• 1 tsp minced shallot
• 1 packet (200 gm) laksa paste
• 1.5 L boiling water
• 150 ml coconut milk
• 10 pcs tofu puffs
• 40 gm bean sprouts, trimmed
• 100 gm egg plant, roughly chopped
• 100 gm green beans
• 12 deep-fried fish balls
• 2 hard-boiled eggs, halved
• 20 gm rice noodles / rice vermicelli
• 600 gm fresh Hokkien noodles

Method:

1. Briefly branch the bean sprouts in boiling water to remove the grassy taste. Don’t take too long. Drain well. Set aside.
2. In a deep pot, sauté the garlic and shallot. Mix the laksa paste with the boiling water and pour into the pot. Add coconut milk. Bring it to boil over high heat.
3. Add in the tofu puffs. When it boils again, add the egg plant. Reduce heat to simmer until the egg plant is softened. Add green beans and cook to your preference of doneness. Add the fish balls and bean sprouts.
4. In the meantime, follow the instructions on packaging to cook the rice vermicelli. Drain well. Blanch the Hokkien noodles in boiling water to remove the excess oil. Don’t need to boil it too long. It will turn mushy otherwise. Divide the rice vermicelli and Hokkein noodles into 2 to 3 serving bowls. Ladle the laksa soup on top. Serve immediately.

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