Fish laksa

Ingredients

1 x 400ml can lite coconut milk (A Taste of Thai brand)
80g (1/4 cup) laksa paste (Asia at Home brand)
500ml (2 cups) cold water
60ml (1/4 cup) fresh lime juice
1 tbs fish sauce
2 kaffir lime leaves, veins removed, finely shredded
125g rice vermicelli noodles
300g boneless firm white fish fillets (such as flake), cut into 2cm pieces
Pinch of salt
100g bean sprouts
1/4 cup firmly packed fresh
coriander leaves
1 small fresh red chilli, deseeded, thinly sliced

 

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Method

1. Combine the coconut milk and laksa paste in a large saucepan and bring to a simmer over medium heat. Simmer, covered, stirring occasionally, for 5 minutes. Add the water, lime juice, fish sauce and lime leaves and simmer, covered, for a further 5 minutes.
2. Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tender. Drain and divide among serving bowls.
3. Add the fish to the coconut-milk mixture and cook for a further 1 minute or until fish is just cooked through. Taste and season with salt.
4. Divide bean sprouts among serving bowls. Ladle over the hot soup and sprinkle with coriander and chilli. Serve immediately.
Nutritional information per serve: 25g protein, 10g fat (6g saturated fat), 32g carbohydrate, 1.5g dietary fibre, 1345kJ (320 Cals).