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Tuna Laksa Recipe

Ingredients to prepare (Servings of 2)

2 x 95g cans Safcol Tuna with Panang Curry
2 tablespoons vegetable oil
2 tablespoons laksa paste (available from Asian grocers)
21/2 cups quality fish or vegetable stock
11/2 cups coconut milk
1 teaspoon fish sauce
sea salt, to taste
100 g packet vermicelli noodles
4 tablespoons bean sprouts
4 pieces deep-fried tofu, sliced
1/2 cup fresh herbs such as coriander,
vietnamese mint and thai basil
garnish
juice of 1/2 fresh lime
1 tablespoon crushed peanuts and 1 sliced chilli

Instructions to prepare

Heat oil in a medium-sized saucepan and stir-fry laksa paste for 1 minute.

Stir in the stock and coconut milk and simmer for 5 minutes. Taste the liquid and add fish sauce and salt according to your taste.

Place vermicelli in a bowl and cover with boiling water. Allow to soak until soft and then drain and divide
the noodles between serving bowls.

Top noodles with tuna (including the juices), bean sprouts,tofu and herbs. Bring the stock and coconut milk mixtureto the boil and ladle over tuna and noodles.

Garnish with the lime juice, peanuts and/or chilli

If you find the above recipe easy yet delicious, check out the other recipes at The Ultimate Recipes Gourmet Cooking Essential – Safcol Tuna.

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