The fiery combination of flavourful ingredients has made this hot soup legend. Equally delicious with chicken or seafood. Hot
Reuben Solomon's Singapore Laksa Recipe
For 2 portions, bring 1.25 litres water, chicken or prawn stock to the boil and cook 100g rice vermicelli for 3 minutes. Stir in 1/3 jar Singapore Laksa Paste. Add 500g sliced chicken fillet or green prawns, deveined, and cook just until colour changes, then stir in 1/3 cup coconut milk. Add slices of fried tofu, fresh bean sprouts and cucumber strips as desired. Serves 2.
Reuben Solomon's Singapore Laksa Paste
A blend of shrimp paste, dried shrimp, lemon grass, galangal, garlic, limes, spices, canola oil, brown sugar, salt, citric acid, kemiri nuts, laksa leaves
Contains No added MSG, Artificial Colours or Flavours, Palm or Trans Fats. Gluten Free