A southeast Asian dish consisting of fish, prawns, tofu and noodles in a coconut milk soup base.
Author: Fresh Finesse
Serves: 4 person(s)
Preparation Time: 10 mins
2 cloves garlic, crushed
1 cup cubed tofu
1 bunch green onions (spring onions), sliced diagonally
2 large fish fillets, cut into bite-sized pieces
2 Tbsp laksa paste
1 bunch bok choy, washed and chopped
200 g cooked prawns
400 g 98.5% fat-free coconut milk
1 1/4 cup water
Spray wok with cooking spray and heat. Add garlic and tofu. Cook for 2 to 3 minutes or until slightly browned. Add all but 2 tablespoons spring onions, fish and laksa paste. Cook for 1 to 2 minutes. Add bok choy and prawns. Cook until bok choy has slightly wilted. Add coconut milk and water. Simmer for 5 minutes or until cooked.
Divide noodles between 4 serving bowls. Spoon liquid evenly over noodles. Garnish with remaining spring onions. Serve immediately.
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