Singapore Laksa

Finally I found the time and spice paste to make this recipe.

So many travel and food videos show on YT how delicious the coconut milk based noodle soup is.
Checking the Internet tells of many different varieties from different parts around the area.

I bought the spice package at the Asian supermarket together with the Thai pineapple rice and was happy. I decided to prepare the fish and prawn kind of dish.

The spice package was printed with "MILD" in one corner. After dinner my lips burned and my nose was running. Buying a package like this the next time, I have to check if it says "HOT". No way, I would buy that.

Rice noodles or egg noodles can be used for the soup. I had some cream noodles and used them. Their consistency went very well with the coconut cream sauce.

recipe for 2:
1 package Singapore Laksa MILD

300 g pollock
150 g prawn
1 red bell pepper
3 spring onions
100 g mung bean sprouts
2 cloves of garlic
1 hard boiled egg
250 ml coconut cream
330 ml water
coriander
Chinese garlic
200 g noodles
2 tsp coconut oil
salt and pepper

First cook the noodles and drain them.
Blanche the bean sprouts and set aside
In the same pot melt the coconut oil and toss in spring onions, garlic and bell pepper and season with a little salt and pepper. Cook for 3 min. Add the fish, cut into bite size pieces and give it a good stir.
Add the paste and the coconut cream. Let it get hot again.
Cook until the fish is done
About 2 min
 Add noodles. Cooked prawns and bean sprouts and reheat all of it.
Peel the egg and halve it. Pick some coriander leaves.