Singapore Laksa

Seafood & Vegetable Laksa

SEAFOOD & VEGETABLE LAKSA INGREDIENT SEAFOOD & VEGETABLE LAKSA European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Laksa, which includes:

  • LAKSA PASTE

  • COCONUT MILK

  • CHILLI SAMBAL

1 tbsp vegetable or canola oil

200g (7 oz) peeled and deveined prawns (shrimp)

400g (14 oz) white fish fillets, cut into bite-sized chunks

2 bunches bok choy, sliced

50g (1.7 oz) sugar snap peas

roughly chopped coriander (cilantro) to serve

Instructions

STEP 1

Heat oil in a saucepan over medium heat and fry my LAKSA PASTE for about a minute or until it starts to smell yum.

STEP 2

Now add the creamy COCONUT MILK and 2 cups of water. Bring to a simmer, then add prawns, fish, bok choy and sugar snap peas. Bring back to a gentle simmer and cook over medium-low heat for 5 minutes until seafood is cooked.

STEP 3

Ladle your laksa soup into 4 serving bowls. Top with coriander. Serve with CHILLI SAMBAL to spice up each bowl to taste. Enjoy!