Curry Laksa

For the 6 years that i have been here, Halloween night had been very cold and last night was no different, it was freezing. I had to cook fast and without fuss so that we can eat before the door bell rings like crazy. It took me less than 30 minutes to prepare this delicious laksa and i am giving this product a thumb up not because this is sponsored by http://mytasteofasia.com. but because it did taste like our malaysian curry laksa minus the cockle though. I think the dried prawns in the ingredients did the trick. Every busy mom, students etc who missed curry laksa should have this product in their pantry.






Ingredients:

250 gm rice vermicelli (Wai Wai Brand)
100 gm bean sprouts
8 ozs fish/meat balls of your choice
6 - 8 pieces fried bean curd(taufu pok) - cut into small pieces
1 packet Tean's Gourmet Curry Laksa
1 can 400 ml coconut milk
1 tsp chicken granules
Salt to taste

Method:

Boil a small pot of hot water and when it comes to the boil, pour it over the rice vermicelli and leave to soak until it is cooked. Drain. If using other than this brand, the rice vermicelli should be soaked first and then boil for a few minutes until cooked.

Put bean sprouts in a bowl and microwave for 30 seconds on high.

In a big pot, put 1500 ml water, the curry paste , chicken granules and the fried bean curds. Bring to the boil and cook on medium heat until the bean curds are soft.

Add in the fish/meat balls and when the balls are heated through, add in the coconut milk. Stir and do not allow the soup to boil. Turn off heat.

To serve, put a handful of cooked rice vermicelli and bean sprouts into a large bowl and scoop hot soup together with fish/meat balls and bean curds.

Sambal belacan can be served at the side.

Serves