Malaysian prawn laksa
<p>From hosting a dinner party for family and friends to whipping up a quick midweek meal for the family to enjoy, this Malaysian prawn laksa will be sure to impress. </p>
<p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 2</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>185g jar Malaysian laksa paste</li>
<li>1/2 x 270ml can coconut milk</li>
<li>1 1/2 cups water or vegetable stock</li>
<li>250g fried soybean curd or tofu, sliced</li>
<li>250g cooked and peeled prawns</li>
<li>2 cakes of instant noodles</li>
<li>100g bean sprouts</li>
<li>Chopped coriander to garnish</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method: </span></strong></p>
<p>1. Combine laksa paste, coconut milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil.</p>
<p>2. Add soybean curd and prawns then reduce heat. Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls.</p>
<p>3. Ladle the soup over the noodles, top with bean sprouts and coriander.</p>
<p>Tip: Add a halved, hard-boiled egg. Substitute prawns with cooked chicken or fish pieces. Add some sliced red or green capsicum.</p>
<p><em>Recipe courtesy of <a href="http://www.ayam.com/" target="_blank"><strong><span style="text-decoration: underline;">AYAM</span></strong></a>. </em></p>
