1 L vegetable stock
250ml full fat coconut milk
2 tbsp soy sauce
1 tbsp palm sugar, grated
250g ramen noodles, soaked in boiling water and drained
1 pkt fried tofu, each cube sliced into slices
2 bok choy, cut in half and steamed
selection of mushrooms – finely sliced buttons, baby black woods ear, enoki
fresh bean shoots
Place the Beerenberg Malaysian Kapitan Curry Meal Base in a saucepan, over gentle heat cook for 2-3 minutes, stirring all the time.
Add vegetable stock and coconut milk, bring to the boil.
Season the laksa with soy sauce and palm sugar, adjusting flavours to taste.
In a serving bowls, portion out the ramen noodles, tofu, bok choy and mushrooms.
Gently pour in the prepared laksa and garnish with bean shoots, coriander leaves and a lime wedge.