Ingredients
600ml vegetable stock
400ml coconut milk
185g Cooks’ Ingredients Laksa Paste
1 fresh lemongrass stalk, halved lengthways and bruised
185g medium egg noodles (approx 3 nests)
260g skinless, boneless cod fillets, cut into chunks
180g raw jumbo tiger prawns
150g beansprouts
1 bunch salad onions, thickly sliced
2 medium Waitrose British Blacktail Free Range Eggs, hard boiled
2 tbsp Cooks’ Ingredients crispy fried onions
½ 28g pack coriander, chopped
-
Bring the stock, coconut milk, laksa paste and lemongrass to the boil in a large pan. Add the noodles, and cook for 3 minutes. Stir in the cod and prawns, and cook for 3 minutes. Add the beansprouts and salad onions, and cook for 2-3 minutes, or until the noodles are tender. Remove the lemongrass.
-
Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.