Directions

To Cook

1. Blanch the laksa vermicelli in boiling water, drained and set aside.
2. Blanch the bok choy, drained and set aside.
3. In a different pot, boil 1.2L of water.
4. Add the chopped chicken and bring the water back to boil.
5. Add in the curry laksa paste and stir to mix well.
6. Pour in the coconut milk and simmer for 5 mins, then add the tofu puffs and fish cakes to cook for about 4-5 mins.
7. Add the prawns and cook for about 5 mins or until cooked.
8. Prepare serving bowls by adding the blanched vermicelli noodles and bok choy.
9. Scoop the curry laksa soup into the bowl while carefully divide the ingredients equally.
10. Place a half of hard boiled egg on top.
11. Garnish with coriander leaves and serve.