Laksa

Ingredients10

• Rice noodles200 g
• Laksa paste3 tbsp
• Coconut milk400 ml
• Chicken stock500 ml
• Shrimp, peeled and deveined200 g
• Tofu puffs100 g
• Bean sprouts100 g
• Hard-boiled eggs2
• Fresh coriander leaves, chopped2 tbsp
• Lime wedges4

Method

1. Soak the rice noodles in warm water for 5 minutes, then drain.
2. In a pot, heat a little oil and sauté the laksa paste for 2 minutes until fragrant.
3. Add the chicken stock and coconut milk, bring to a gentle boil, then simmer for 5 minutes.
4. Add the shrimp and tofu puffs; cook until the shrimp turn pink, about 3 minutes.
5. Divide the noodles among bowls, ladle the hot broth over them, and top with bean sprouts, sliced boiled eggs, and coriander.
6. Serve with lime wedges on the side for squeezing.