MAKE IT YUMMI

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Add the laksa curry sauce and chicken stock to a saucepan and bring to a gentle simmer, stirring until smooth and fully combined.

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At the same time, in a separate saucepan, cook the egg noodles in a separate pan of boiling water according to the pack instructions. Drain well and place noodles in a serving bowl once cooked.

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Add the prawns and tofu to the curry broth then simmer for two to three minutes.

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Add the bok choy and cook for one minute until just wilted.

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Add the beansprouts for the final one minute so they keep their crunch.

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Pour the laksa broth and toppings over the noodles, then finish with fresh coriander and serve immediately.

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*For Singapore Katong Laksa, add sambal belacan, tofu puffs, and fishcakes.