NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Garlic cloves, chopped|
|Fresh ginger, chopped||5 cm piece||2 inch piece|
|Long red chillies, chopped||1||1|
|Vegetable oil||80 mL||1/3 cup|
|Shrimp, uncooked, shells removed and reserved|
|Laksa paste||80 mL||1/3 cup|
Campbell’s® Low sodium Chicken stock,
1 1/2 L
|prepared as per package directions|
|Coconut cream||175 mL||3/4 cup|
|Fried tofu puffs, halved|
|White sugar||5 mL||1 tsp|
|Dried rice vermicelli noodles||227 g||1/2 lb|
|Fresh egg noodles||227 g||1/2 lb|
|Poached chicken, shredded||227 g||1/2 lb|
|Green onion, finely sliced|
|Long red chili, finely sliced|
|1. Combine the chopped garlic, shallots, ginger and chili in a food processor.|
|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.|
|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.
|5. Add prepared Campbell's Low Sodium Chicken stock and bring to the boil.|
|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.|
|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.
- 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.