Inspired by the curry laksa the city of Singapore is famous for. My version is infused with fragrant spices and aromatics like lemongrass and galangal.
1 tbsp vegetable or canola oil
500g thinly sliced chicken, pork and/or prawns
400g cooked noodles
50g bean shoots
optional: fried tofu, hard-boiled eggs, chilli slices
Heat oil in a saucepan over medium heat and fry my LAKSA PASTE for about a minute or until it starts to smell yum.
Now add that creamy COCONUT MILK and 2 cups of water. Bring to a simmer, then add chicken, pork and/or prawns. Bring back to a gentle simmer and cook over medium-low heat for 5-10 minutes or until your chosen meat or seafood is cooked through.
Divide your cooked noodles among 4 bowls. Ladle your yummy laksa soup over the top of the noodles. Top with bean shoots (and any optional extras). Serve with CHILLI SAMBAL to spice up each bowl to taste. Enjoy!