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Laksa Curry with Jeeny’s Aroma Masala Paste

Ingredients

 

  • Jeeny’s Aroma Masala Curry Paste
  • Chicken slices (5–6 pieces)
  • Prawns (8–10 pcs)
  • Prawn stock made from boiled prawn shells (400 ml)
  • Water (200 ml)
  • Laksa leaves (daun kesum)
  • Torch ginger flower (bunga kantan)
  • Coconut milk (2 ladles)
  • Fish balls
  • Fish cake
  • Dried tofu (tauhu kering)

Garnish:

  • Laksa leaves (daun kesum)
  • Torch ginger flower (bunga kantan)
  • Hard-boiled egg
  • Calamansi lime
  • Red chilli
  • (Salt or tamarind can be added to taste)

Cooking Instrustion

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Add Jeeny’s Aroma Masala Paste into the pot along with water, prawn stock and chicken slices. Then add laksa leaves, sliced torch ginger flower, coconut milk, fish balls, fish cake, and dried tofu. Prepare cooked thick rice noodles separately. Once the soup is ready, ladle the hot curry soup over the noodles. Ready to serve!