Prep time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

· 250g vermicelli noodles

· 2 tbsp cooking oil

· 300g garlic prawns

· 200g laksa paste

· 2 ½ cups water

· 400g coconut milk

· 180g fried puff tofu

· 1 tbsp coriander, chopped

· 1 cup coriander leaves, garnishing

· 1 bunch Bok choy, cut in half lengthwise

· 1 lime

· 4 eggs, boiled and cut in half

· 2 cups bean sprouts

· 2 birds eye chillies, finely sliced

Method:

1. Bring a kettle with water to the boil. Place the noodles into a bowl and pour in the boiling water, soak them for 3-5 minutes and drain well. Refresh under cold water and set aside.

2. Bring a large pot to medium high heat. Drizzle with cooking oil.

3. Add the prawns and stir fry for 2-3 minutes. Remove from pot and set aside.

4. Add the Laksa paste, water and coconut milk. Bring to the boil, add the tofu puffs and the chopped coriander, stir and cook for 5 minutes.

5. Add the prawns and the Bok choy to the pot. Squeeze the juice of half a lime and let it cook for 2-3 minutes.

6. Divide the noodles into 4 serving bowls follow by the Laksa.

7. Serve the Laksa hot with bean sprouts, eggs, fresh coriander leaves and sliced chillies.