250g rice vermicelli
20ml (1 tbs) peanut oil
1/4 cup good-quality laksa paste*
750ml (3 cups) fish or vegetable stock
400ml coconut milk
750g green prawns, de-veined, shelled, tails on
100g deep-fried tofu*, quartered
100g bean sprouts, trimmed
1/2 cup each fresh coriander (cilantro), Vietnamese mint* and Thai basil* leaves, plus extra to serve
1 small red chilli, seeds removed, cut into thin strips
2 tbs chopped peanuts, to serve
Fried Asian shallots*, to garnish
Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.
Place oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1 minute. Stir in the stock, bring to the boil, then add the coconut milk and simmer for 2 minutes. Add the green prawns, scallops and deep-fried tofu and cook for 2 minutes before adding 1 teaspoon of salt.
Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls.
Garnish with slices of chilli, peanuts, shallots and the
extra fresh herbs.
* Ingredients should be available from Asian supermarkets. If the Vietnamese mint and Thai basil are unavailable, substitute with extra fresh coriander (cilantro).
This recipe is from How To Cook Fish - http://www.howtocookfish.info