Laksa, a malaysian noodle soup

  • 2 persons
  • 15 min
2
15’

Ingredients
2

  • 1 tbsp groundnut oil
  • 1 tbsp red curry paste
  • 1 onion
  • 2 cloves of garlic
  • 1 red, yellow and green pepper
  • 100 g soya sprouts
  • 1 cup of fresh pineapple cubes
  • 1 lime
  • 1 stalk of lemon grass
  • 3 cm ginger
  • 250 ml Provamel Rice Coco Pineapple Drink
  • 1 tuft of coriander
  • 100 g rice noodles

preparation
15 min

  1. Cut the peppers and onion in fine strips.  
  2. Boil the noodles.  
  3. Heat a stir-fry pan and add the oil. Put in the curry paste and bake while stirring during 1 min. Break the lemon grass stalk open with the blunt side of a large chef’s knife. Add the finely chopped garlic and ginger , onion and peppers. Let it cook for 3 mins. Smother with the Provamel Rice coconut Pineapple Drink and add the pineapple cubes. Mix in the soya sprouts and let it simmer for another min.
  4. Strain the noodles and divide over some soup bowls. Ladle in the laksa and finish with some coarsely chopped coriander and a dash of lime juice.

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