Ingredients:

Instructions: For 2 (For 4)

Lemongrass: 1 (2)

Red Chilli: 1 (2)

Spring Onions: 1 bunch (2 bunches)

Garlic: 1 clove (2 cloves)

Ginger: 1 piece (2 pieces)

Laksa Paste: 1 pod (2 pods)

Lime Leaves: 1 pack (2 packs)

Coconut Milk: 1 can (2 cans)

Palm Sugar: 1 pod (2 pods)

Dried Rice Vermicelli Noodles: 1 pack (2 packs)

Carrot: 1 (2)

Thai Basil: 1 bunch (2 bunches)

Coriander: 1 bunch (2 bunches)

Tofu: 1 block (2 block)

Vegetable Stock Pot: 1 (2)

Nutritional Information:

Per serving: Energy (kcal) 939 Fat 43g of which saturates 34g Carbohydrates 108g of which sugars 11g Protein 27g Salt 1.07g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Centuries ago, Chinese traders were drawn to the new opportunities available on the coast of modern-day Singapore, Malaysia and Indonesia, some settling down in the area with local wives. These families were the ancestors of the Peranakans, whose cuisine to this day is a unique mix of Chinese and Malay traditions. Laksa is a defining dish of this ‘nonya’ (‘auntie’) food, named as a tribute to the women who have passed down its secrets through the generations. It’s a perfect marriage between the soothing, refined slurp of a Chinese noodle soup and the flavourful punch of Southeast Asian curry pastes, chilli and coconut milk

• Preparation time:

  For 2 -30 minsFor 4 - 40 mins

• Cooking time:

  For 2 - 35 minsFor 4 - 45 mins