Preparation time: 30 minutes

Number of servings: 3

INGREDIENTS

• 120g laksa paste
• 420g laksa noodles
• 750ml water
• ½ tsp chicken broth powder
• 250ml coconut cream
• ½ tsp fish sauce

Toppings:

• 3 boiled eggs
• 9 fried tofu puffs
• 12 fish balls
• 9 unpeeled shrimps with head (size 16/20)
• 200g bean sprouts

Garnish

• Limes
• Coriander
• Spring onions
• Fried onions

HOW TO MAKE IT

Heat a frying pan, and add the laksa paste. Stir-fry the curry until the aroma is released. While stirring, add the water, then add the chicken broth powder. Add the coconut cream to the curry and stir well.

Bring the soup to a boil. Add the fish balls and shrimps, and cook them for 5 minutes. Add the tofu puffs in the final 2 minutes. Season with the fish sauce.

In the meantime, bring water to a boil in a saucepan, and carefully add the eggs. Hard-boil them in 7 minutes. Then hold the eggs under running cold water and peel them.

Bring a small pan with water to a boil, and blanch the bean sprouts for 30 seconds. Then take them out and put them aside.

Add the laksa noodles to the boiling water and disentangle it. Drain the noodles and divide them over three bowls. Top it with the fish balls, shrimps, tofu puffs, eggs and bean sprouts. Then pour the soup over it.