Method
- Soft boil the eggs by gently dropping them into a pot of boiling water for 8 minutes. Remove eggs using a slotted spoon and transfer them to a large bowl of cold tap water to cool. Peel and halve once cooled.
- Meanwhile, lightly spray a large pot with olive oil and heat over medium-high heat. Add the curry paste and powder. Cook, stirring, for 1 minute or until fragrant.
- Add the coconut milk, stock cubes and 3 cups (750ml) boiling water and simmer for 5 minutes.
- While the soup is simmering, prepare the noodles following the packet instructions.
- Stir the tofu, fish sauce and sugar into the soup and simmer for 2–3 minutes, until the tofu is heated through.
- Divide the noodles among bowls and ladle your soup over the noodles. Top with the bean shoots and egg. Serve.
Serving tip
Serve with fresh coriander leaves, lime wedges and extra chilli if desired.
Variations
Add cooked chicken or prawns to the soup.
Cooking tips
Puffed fried tofu can be found at your local greengrocers or Asian grocery stores. If you cannot find it, simply use pan-fried firm tofu instead.
Money-saving tips
Don’t waste the unused curry paste. Freeze it in ice cube trays and use at a later date.
Storage tip
TO REFRIGERATE: Store laksa in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
TO FREEZE: Store laksa, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tips
Use zucchini noodles instead of rice stick noodles to add extra veggies.
