Simply stir Simon Johnson Laksa Paste through coconut milk to create the base of this rich, comforting noodle soup. Don’t forget to generously pile on the bean sprouts, fresh herbs and crunchy fried shallots for an authentic taste of Asia.

Serving Suggestion:

Empty 1 jar paste into pot. Add 1 ¼ litres chicken or prawn stock and bring to a boil. Add 250ml coconut milk then simmer for 10 mins, uncovered. Add 200ml fresh milk, stir and continue to simmer for a further 10 mins. Serve with Hokkien noodles, topped with cooked chicken, prawns, fish balls, fried tofu puff, cucumber strips and Vietnamese mint.