FISH & CORN LAKSA
SERVES 4 PREP 15 MINS COOK 10 MINS
• 200g vermicelli noodles
• 1 tbsp peanut oil
• ¼ cup red curry paste
• 3 cups chicken stock
• 400ml can coconut milk,
• 350g firm white boneless fish, 3cm pieces
• 1 bunch buk choy, stems thinly sliced, leaves chopped
• 425g can baby corn, drained
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 1 cup beansprouts
• coriander leaves, sliced long red chilli, lime wedges, to serve
1 Place noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside 4-5 mins until tender. Drain well.
2 Meanwhile, in a large saucepan, heat oil on medium. Saute curry paste 1-2 mins. Stir in stock and coconut milk. Bring to simmer.
3 Add fish, buk choy stems and baby corn to simmering soup. Continue simmering 3-4 mins until fish is just cooked through.
4 Stir through buk choy leaves and remove from heat. Season to taste with fish sauce and sugar.
5 Place noodles in 4 serving bowls and ladle over soup. Top with beansprouts, coriander and chilli, to serve. Accompany with lime wedges.