1 x Marion’s Kitchen Laksa, which includes:
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
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 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.
Ladle your laksa soup into 4 serving bowls. Top with coriander. Serve with CHILLI SAMBAL to spice up each bowl to taste. Enjoy!