with MARIGOLD Low Fat Natural Yoghurt & MARIGOLD Low Fat...
Healthier Choice Laksa
Made With MARIGOLD
Non Fat Natural No Sugar Added Yoghurt
Ingredients
400g thick vermicelli noodles, blanched
250g MARIGOLD Non Fat Natural No Sugar Added Yoghurt
300g prawns, deshelled and deveined
500ml prawn stock
300g bean sprouts
30g dried shrimps, soaked
2-3 hard boiled eggs
5-6 pcs tofu puffs, halved
120ml coconut oil
2 tbsp fish sauce
A bunch of laksa leaves, finely cut
Spice Paste (optional to store-bought paste)
10 shallots
2 stalks lemongrass, keep and bruise the white parts
3 cloves garlic
1 medium galangal
10 dried chillies, soaked to soften
4 fresh chillies
2 tsp belacan
1 medium turmeric
4 candlenuts
Method
1
Blend the spices ingredients finely.
2
Fry dried shrimps until fragrant, followed by blended spices in coconut oil. Fry until oil separates.
3
Add in prawn stock and MARIGOLD Yoghurt. Keep soup simmering at all times.
4
Add in tofu puffs and prawns. Soup is ready when prawns are cooked.
5
Season with fish sauce.
Assembly
1
In a bowl, add blanched noodles, beansprouts, prawns and hard boiled egg.
2
Ladle the laksa soup over noodles and garnish with laksa leaves.
Credit
Susan Tay (cookwithsusan)
Watch The Tutorial
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