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Serves: 4
Prep: 20 mins
Cook: 20 mins


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  1. Heat a large saucepan over medium heat. Add tofu and cook, turning, for 2 mins or until golden. Transfer to a plate.
  2. Add the laksa paste to the pan. Cook, stirring, for 30 secs or until aromatic. Stir in coconut milk, lime leaves and 1 1/2 cups (375ml) water. Bring to a simmer.
  3. Add noodles to the pan. Cook for 2 mins or until the noodles are tender.
  4. To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Garnish generously with coriander. Serve immediately.

Black Label Shiraz 2019 Black Label Shiraz 2019
  • 3
  • 2
RRP (750 mL)
750 mL
6 x 750 mL
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