LAZY LAKSA

Sometimes, all you need is a fragrant, comforting bowl of broth that tastes like something Mum took hours to make - someone’s Mum at least. This curry laksa takes 5 minutes using our Peranakan rempah and quick/ no-cook ingredients.

Serves 2

2 nests of dried rice vermicelli noodles
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass
2 tbsp neutral oil
200ml coconut milk
200ml water
2 tsp fish sauce, or to taste

Whatever toppings you like, we used here:

1 handful frozen peas
1 handful sugar snaps, sliced diagonally
1 block of silken tofu, cubed OR handful of tofu puffs, halved
1 handful of fresh coriander leaves
Rempapa Red Hot Sambal Tumis, to finish

Pour boiling water over the rice noodles, cover and soak till pliable.

In the meantime, over medium heat, fry the spice paste in oil till very fragrant.

Stir in the coconut milk and water and bring to a gentle boil. Season with the fish sauce, to taste. 

Throw in the frozen peas and simmer till just cooked. If using tofu puffs, add with the peas.

Drain the noodles and arrange in bowls with the sugar snaps and herbs. If using silken tofu, place on top of the noodles.

Pour the hot curry laksa broth over, and finish with a squeeze of lime and extra sambal if you like!