Laksa Coconut Noodle Broth
Get ready to cook
1. In a pot, stir fry Panggang Paste for 1-2mins until fragrant. Add coconut milk and chicken stock; mix well and bring to boil, then reduce heat to bring to a simmer.
2. Assemble individual noodle bowls with ingredients.
3. To serve, pour hot broth into each bowl. Garnish and serve immediately.
400g Panggang Paste
800ml tinned coconut milk
800ml chicken stock (follow stock cube instructions)
10 x 120g cooked egg noodles or rice vermicelli or mix
10 x 60-80g cooked sliced chicken AND/OR prawns and half a hard-boiled egg
10 x 20-40g blanched beansprouts, sliced spring onion
10 tsp fried shallots to garnish