LAZY LAKSA

Sometimes, all you need is a fragrant, comforting bowl of broth that tastes like something Mum took hours to make - someone’s Mum at least. This curry laksa takes 10 minutes using our Peranakan rempah and quick-cook ingredients.

Serves 2

2 nests of dried rice vermicelli noodles
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass
2 tbsp neutral oil
200ml coconut milk
250ml water
2 tsp fish sauce, or to taste

Whatever toppings you like, e.g.:

6 king prawns
6 tofu puffs, halved
1 boiled egg, halved
handful of greens, e.g. peas or green beans
fresh herbs such as coriander/ thai basil/ mint
Rempapa Red Hot Sambal Tumis, to finish

Pour boiling water over the rice noodles, cover and soak till softened.

In the meantime, over medium heat, fry the spice paste in oil till very fragrant.

Stir in the coconut milk and water and bring to a gentle boil. Season with the fish sauce, to taste. 

If using prawns and/or tofu puffs and/or greens, add now and simmer till just cooked.

Drain the noodles and arrange in bowls. Pour the hot curry laksa broth over.

Top with half a boiled egg each, fresh herbs and - for the cherry on top - extra sambal!

* for a veggie version, replace the fish sauce with salt, to taste, and use veg stock instead of water.