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| Recipe Instruction: |
Bring a little Asian flavour to your table. This is a meal in itself.
100 g packet vermicelli bean thread noodles
1 onion, thinly sliced
180 g jar laksa curry paste
500 g firm white fish fillets, cut into cubes
2 cups Tatua™ Dairy Whip® Lite Whipped Cream
½ tsp coconut essence
2½ cups vegetable stock
½ red capsicum
1 bok choy, roughly chopped
100 g fresh baby corn
125 g bean sprouts
¼ cup coriander leaves |
Method:
Prepare noodles according to directions on packet. Cook onion in a wok or pan with laksa paste until soft. - Add fish and toss to coat.
- Stir in Tatua™ Dairy Whip® Lite Whipped Cream, coconut essence, vegetable stock, and vegetables. Cook for 5 minutes or until fish and vegetables are cooked.
- Divide prepared noodles evenly between four bowls.
- Ladle laksa curry into bowls, covering the noodles, garnish with bean sprouts and coriander.
- Serves 4
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