Preparation

• 1 Packet New Moon Singapore Laksa Paste (100g)
• 200g thick vermicelli
• 400ml water
• 100g bean sprouts
• 200g deshelled prawns
• 80g bean curd puff
• 80g sliced fish cake
• 170ml low-fat milk/coconut cream
• 2 tbsp laksa leaves (optional)

Cooking Instructions

1. Blanch thick vermicelli and bean sprouts separately in boiling water, drain and set aside.
2. Add paste, prawns, bean curd puff and fish cake into 400ml of boiling water. Simmer for 5 mins, add low-fat milk/coconut cream and mix well.
3. Assemble thick vermicelli in a bowl, top with prawns, bean curd puff, fish cake and brean sprouts. Ladle laksa soup into bowl, garnish with laksa leaves and serve.