Tuna Laksa
)
Prep Time
0 Minutes
)
Cook Time
0 Minutes
Ingredients
2 x 95g cans Safcol Responsibly Fished Tuna in Olive Oil
2 tablespoons vegetable oil
2 tablespoons laksa paste (available in Asian section in supermarket)
2 1/2 cups quality fish or vegetable stock
1 1/2 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
Step 1 – Heat oil in a medium-sized saucepan and stir-fry laksa paste for 1 minute.
Step 2 – 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.
Step 3 – 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.
Step 4 – Top noodles with tuna (including the juices), bean sprouts, tofu and herbs. Bring the stock and coconut milk mixture to the boil and ladle over tuna and noodles.
Step 5 – Garnish with the lime juice, peanuts and/or chilli.
