Introduction
Laksas are a spicy, Asian coconut-curry soup made from fish, chicken or prawn, finely sliced vegetables and rice noodles. To simplify the recipe we’ve omitted the noodle however, if you wish to make it a more substantial meal then the noodles are a must. Simply soak the vermicelli noodles in boiling water for 3 or 4 minutes until soft and then place a small heap of drained noodles in the serving bowl before topping them with bok choy and bean sprouts.
Ingredients
- ¼ cup laksa paste
- 400ml coconut milk
- 2 cups chicken stock
- 1 cup water
- 1 tsp brown sugar
- 100g bean sprouts
- 2 baby bok choy, cut into quarters lengthways
- 425g can GREENSEAS Tuna Chunks in Brine , drained
- fresh mint and coriander leaves, to garnish
Instructions
- Heat a large saucepan over low heat. Add laksa paste and cook for 1-2 minutes until fragrant. Stir in coconut milk, stock, water and sugar. Bring to a gentle boil and simmer for 2 minutes.
- Divide bok choy and bean sprouts between serving bowls. Pour over laksa, top with GREENSEAS tuna and garnish with fresh herbs.
