I basically cheated for this recipe by using packaged mix, but to my surprise the result of using this mix was even better than any laksa I have ever had in a restaurant! Some people prefer their laksa to have half vermicelli and half yellow oil noodles (almost like ramen consistency), but I prefer it to be all vermicelli.
Ingredients:
1 can of coconut milk
1 package of laksa packaged mix
Water, according to amount on package directions
Vermicelli, cooked according to instructions
1 handful of bean sprouts
1 chicken breast, boiled, sliced into thin strips
2 eggs, boiled, peeled and cut in half
4-5 fried tofu puffs
Method:
1. Prepare the laksa soup base according to the package instructions (mix in the water and coconut milk)
2. Cook the tofu puffs in the soup base for approximately 2 minutes, or until tender
3. In the meanwhile, prepare your bowls with the vermicelli. Top it with the chicken breast slices, bean sprouts, 1/2 an egg and 2-3 tofu puffs in each bowl.
4. Ladle the hot soup over the noodles and serve
