Fish Laksa

Ingredients

• 1 x 400 ml can lite coconut milk (A Taste of Thai brand)
• 80 g (1/4 cup) laksa paste (Asia at Home brand)
• 500ml (2 cups) cold water
• 60ml (1/4 cup) fresh lime juice
• 1 tbs fish sauce
• 2 kaffir lime leaves, veins removed, finely shredded
• 125g rice vermicelli noodles
• 300g boneless firm white fish fillets (such as flake), cut into 2cm pieces
• Pinch of salt
• 100g bean sprouts
• 1/4 cup firmly packed fresh coriander leaves
• 1 small fresh red chilli, deseeded, thinly sliced

Directions

1.   Combine the coconut milk and laksa paste in a large saucepan and bring to a simmer over medium heat. Simmer, covered, stirring occasionally, for 5 minutes. Add the water, lime juice, fish sauce and lime leaves and simmer, covered, for a further 5 minutes.

2.    Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tender. Drain and divide among serving bowls.

3.    Add the fish to the coconut-milk mixture and cook for a further 1 minute or until fish is just cooked through. Taste and season with salt.

4.    Divide bean sprouts among serving bowls. Ladle over the hot soup and sprinkle with coriander and chilli. Serve immediately.

Utensils List

• Cutting Board- for each child
• Paring knife
• Saucepan
• Measuring jug
• Stove top + butane bottles
• Paper plates (for serving)

Ingredients List

• Laksa Paste
• Coconut Milk
• White Fish
• Bean Sprouts
• Chili
• Coriander – Fresh
• Kaffir Lime leaves
• Limes - fresh