Laksa
This is really a cheat's laksa, made using bought laksa paste. Cook the paste until fragrant, then add a spoonful of the thick cream from the top of the coconut milk to help separate the oils and achieve that chilli-oil-speckled laksa look and taste. Optional extras include 400 grams cooked chicken breast, thickly sliced; more or less chilli and a cup of coriander leaves, added at the end.
Ingredients
250g rice vermicelli noodles
300g silken tofu, thickly sliced
4-5 tbsp laksa paste
250-270ml light coconut milk
500ml vegetable stock * Or chicken stock
500ml water
4-5 pak choy, leaves separated and sliced lengthways
150g bean sprouts
2 shallots, sliced julienne
1-2 red chillies, finely sliced
Lemon or lime wedges, to serve
Method
Place noodles in a large heatproof bowl and cover with boiling water. Leave for two to three minutes to soften, then rinse with cold water, drain and spoon evenly into four serving bowls.
Divide tofu between the bowls. Heat a large saucepan over a high heat, add paste and cook, stirring, for about one minute or until fragrant. Add one to two tablespoons of cream from the top of the coconut milk and cook for 30 seconds.
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