There are different types of laksa (spicy coconut milk-based noodle soup) in Singapore — from Penang Laksa's tamarind tang to the curry-like Sarawak Laksa. But none is better known than our homegrown Katong laksa.
I did a collaboration for Ayam Brand sometime back and I still have so many Ayam Brand products that I have not used... so I made use of the Ayam Brand Laksa Paste and made myself some dinner!
Here's an easy recipe to cook Laksa using the Laksa paste!
Singapore Laksa with Ayam Brand Laksa Paste
Ingredients
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185g jar
Ayam Brand™ Laksa Paste
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200ml
Ayam Brand™ Coconut Milk
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450ml
water or vegetable stock
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Tofu
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3
Peeled Prawns
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3
Dumplings
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Assorted Mushrooms
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Noodles
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Chopped Spring onions for Garnishing
Cooking Directions
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Combine Laksa Paste, Coconut Milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil.
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Add the rest of the ingredients then reduce heat.
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Meanwhile, prepare noodles according to the packet instructions.
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Drain and divide between 2 bowls.
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Ladle the soup over the noodles, top with spring onions.
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