Ayam Malaysian Laksa Paste 185g

A subtle mix of galangal, lemongrass, dried chilli, and turmeric. Used traditionally to make a spicy, coconut-based noodle soup. Add seafood, chicken, or vegetables for more texture.

100% Natural
No Additives
No Added MSG
Gluten Free

Prawn Laksa Recipe

pax icon 2 people   | time 15 minutes

Ingredients
185g jar AYAM™ Malaysian Laksa Paste
½ x 270ml can AYAM™ Coconut Milk
1½ cups water or vegetable stock
250g fried soybean curd or tofu, sliced
250g cooked and peeled prawns
2 cakes of AYAM™ Instant Noodles
100g bean sprouts
Chopped coriander, to garnish
 
Method
Combine Laksa Paste, Coconut Milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil.
Add soybean curd and prawns then reduce heat. Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls.
Ladle the soup over the noodles, top with bean sprouts and coriander.
Tip:

Add a halved, hard-boiled egg. Substitute prawns with cooked chicken or fish pieces. Add some sliced red or green capsicum.

Product of Malaysia