Ingredients:
Onion, palm oil, tomato paste, sugar, dried shrimp, chili, galangal, torch ginger, tamarind, curry powder, salt, lemongrass, garlic, cornstarch, Vietnamese coriander, chicken flavour seasoning, MSG and permitted preservative benzoic acid.
Instructions:
Onion, palm oil, tomato paste, sugar, dried shrimp, chili, galangal, torch ginger, tamarind, curry powder, salt, lemongrass, garlic, cornstarch, Vietnamese coriander, chicken flavour seasoning, MSG and permitted preservative benzoic acid.
Instructions:
- Pour curry laksa paste into a pot and add 1 liter water. Cook until water boils, then add 400 ml light coconut milk and bring to boil again.
- Blanche noodles, beansprouts, prawns, fishball, etc. in another pot. Drain water and separate noodles and sides into separate bowls. Serve with hot curry laksa soup.
