Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into …
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Add the prawns to the laksa broth and cook for around 3 minutes or so until cooked. Once you’ve scooped out your noodles, add the dumplings to the same noodle cooking water and cook for 4-5 minutes or until cooked through. Use a slotted spoon to drain and divide among the serving bowls.
Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes. Heat a pan, add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir, and simmer for 2 minutes.
Heat a pan, add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir, and simmer for 2 minutes. Add the prawns and heat through. Stir in the beansprouts.
To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste.