1-800-461-SOUP(7687)

Malaysian Laksa

Made With:

Soups

Campbell's® Low Sodium Chicken Stock

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Tip

6. Add the coconut cream and reduce heat to a simmer. Add the fish balls, tofu and sugar. Season with fish sauce and lime juice to taste.

Total Time

30 min.

Serving & Size

250 mL (8 oz)

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Garlic cloves, chopped
Shallots, chopped
Fresh ginger, chopped 2 inch piece cm piece
Long red chillies, chopped 1
1. Combine the chopped garlic, shallots, ginger and chili in a food processor.
Weight Measure
Vegetable oil 1 cup 80  mL
Shrimp, uncooked, shells removed and reserved
2. Add oil to large stockpot along with reserved prawn shells and fry 1-2 minutes until the shells turn red. Remove shells with a slotted spoon.
Weight Measure
Laksa paste 1 cup 80  mL
3. Add the blended paste to the oil and fry for 1 minute. Then add the laksa paste.

4. Cook for 2-3 minutes until fragrant.
Weight Measure
Campbell’s® Low sodium Chicken stock, 6 cups L
prepared as per package directions
5. Add prepared Campbell's Low Sodium Chicken stock and bring to the boil.
Weight Measure
Coconut cream 3 cup 175  mL
Fish balls
Fried tofu puffs, halved
White sugar 1 tsp mL
Fish sauce
Limes, juiced
7. Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles separately, for 2 minutes then transfer to a colander and rinse with cold water.
Weight Measure
Dried rice vermicelli noodles 1 lb 227  g
Fresh egg noodles 1 lb 227  g
8. Add the prawns to the laksa mixture. Turn off the heat and allow to gently poach for 2-3 minutes until cooked through.

To serve, divide the noodles and prawns among bowls. Top with cooked chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and lime wedges.
Ladle hot broth over the mixture.
Weight Measure
<b>Garnish</b>
Poached chicken, shredded 1 lb 227  g
Bean sprouts
Green onion, finely sliced
Long red chili, finely sliced
Coriander leaves
Fried shallots
Lime wedges
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