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Serves 2

Prep Time: 5 mins    Cook Time: 10 mins


 ENG-Laksa-curry-paste  Eng-Coconut-milk2


  • 185g jar AYAM™ Malaysian Laksa Paste
  • 1/4 x 400ml can AYAM™ Coconut Milk
  • 1 1/2 cups water or vegetable stock
  • 250g fried soybean curd or tofu, sliced
  • 250g cooked and peeled prawns
  • 2 cakes of Instant Noodles
  • 100g bean sprouts
  • Chopped coriander, to garnish



Combine Laksa Paste, Coconut Milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil. Add soybean curd and prawns then reduce heat. Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls. Ladle the soup over the noodles, top with bean sprouts and coriander.

Tip: Add a halved, hard-boiled egg. Substitute prawns with cooked chicken or fish pieces. Add some sliced red or green capsicum.

Tags: _ Fish, Seafood_ Coconut lovers_ Curry_ Malaysian cuisine_ Lunch_ All recipes-Coconuts--Curry-

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