This recipe contains no gluten containing ingredients or products.
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins
A southeast Asian dish consisting of fish, prawns, tofu and noodles in a coconut milk soup base.
200 g vermicelli rice noodles
2 cloves garlic, crushed
1 cup tofu, cubed
1 bunch 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 mL 98.5% fat-free coconut milk
1 1/4 cup water
Place noodles in boiling water and cover. When soft, remove and run under cold water. Set aside.
Spray wok with cooking spray and heat. Add garlic and tofu. Cook for 2-3 minutes or until slightly browned. Add all but 2 tablespoons spring onions, fish and laksa paste. Cook for 1-2 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.
* If a gluten-free recipe is required, please check the label of this ingredient carefully to make sure it does not contain gluten.
By: rbrannigan - 2011-02-16 Marinara mix is good easy addition to this recipe (rather than the fish and prawns etc)
By: kathy65 - 2008-09-12 This dish was a little bland for my liking, but would be great with a few modifications.
Used chicken instead of tofu. Would skip the fish - it was too fiddly and broke up in the dish so you couldn''t taste it. Could easily have halved the amount of noodles and been happy. Definitely needed chilli - next time slice a few fresh chillies and add heaps of fresh coriander.