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Laksa Coconut Noodle Broth
GET READY TO COOK
Method:
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.
Ingredients:
Broth:
400g Panggang Paste
800ml tinned coconut milk
800ml chicken stock (follow stock cube instructions)
Noodle Bowls:
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
About this dish


10 portions
2 Medium

Serves:
Panggang BBQ Paste
Chilli Rating:
Product:
Photo credit: Alpha - creative commons
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