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Ingredients:
1 tbsp Mae Ploy Red Curry Paste
1/2 cup Chaokoh Coconut Milk
1/4 cup prawns, blanched
1/4 fish, blanched
2 1/2 cups fish stick
1 cup thin rice noodle, cooked
1/2 cup tofu, diced and fried
1/2 cup bean sprouts, blanched
1/4 cup fried shallots
2 tbsp. red goat pepper, sliced crosswise into oval rings
2 tbsp. shallot, finely sliced
2 tbsp. coriander
3 tbsp. lime juice
1 tbsp. sugar
1/4 tbsp. salt
Instructions:
1. Heat a medium saucepan over medium heat.
2. Add oil and Mae Ploy Red Curry Paste and stir-fry until aromatic and spicy-fragrant.
3. Add fish stock and bring to boil over high heat.
4. Add Chaokoh Coconut Milk and stir over medium heat until ingredients combined.
5. Flavoring with lime juice, sugar and salt to taste.
6. Place the rice noodle in a serving bowl.
7.Top with prawn, fish, New Zealand mussel, tofu, bean sprouts, red goat pepper and shallots.
8. Ladle over laksa soup.
9. Garnish with fried shallots and coriander
10. Serve with diced lime and pickled chili.
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