Chicken Laksa Serves 4 Cooking time 15 minutes

Ingredients
280g Malaya Laksa Paste
300g rice vermicelli
1100ml good quality unsalted chicken stock
(or substitute 500ml salted chicken stock
and 600ml water)
500ml fresh milk
300g thigh chicken fillet, thinly sliced
300g beansprouts

Optional Ingredients
Asian vegetables of your choice

Garnish
Dry Fried Onions
Coriander and/or shallots

Method
1.	Place Laksa Paste and stock into a medium sized pot and bring to the boil.
2.	Add vermicelli and chicken, reduce heat, stir well to mix through and simmer for 5 minutes (overcooking the vermicelli will reduce the amount of soup).
3.	Add milk and beansprouts, simmer for a further 2 minutes (boiling will curdle the soup).
4.	Divide into individual bowls, garnish and serve immediately.

If adding vegetables, add them to the soup 3 minutes after adding the
rice vermicelli.

This Laksa does not require coconut milk.

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King Prawn Laksa Serves 4 Cooking time 15 minutes

Ingredients
280g Malaya Laksa Paste
300g rice vermicelli
1100ml good quality unsalted chicken stock
(or substitute 500ml salted chicken stock
and 600ml water)
500ml fresh milk
300g fresh king prawns, shelled
300g beansprouts

Optional Ingredients
Asian vegetables of your choice

Garnish
Dry Fried Onions
Coriander and/or shallots

Method
1.	Place Laksa Paste and stock into a medium sized pot and bring to the boil.
2.	Add vermicelli and cook for 3 minutes, add the prawns and stir through the vermicelli, reduce heat and simmer for 2 minutes (overcooking the vermicelli will reduce the amount of soup).
3.	Add milk and beansprouts, simmer for a further 2 minutes (boiling will curdle the soup).
4.	Divide into individual bowls, garnish and serve immediately.

If adding vegetables, add them at the same time as the prawns.

This Laksa does not require coconut milk.

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Vegetable Laksa Serves 4 Cooking time 15 minutes

Ingredients
280g Malaya Laksa Paste
300g rice vermicelli
1100ml good quality unsalted chicken stock
(or substitute 500ml salted chicken stock
and 600ml water)
500ml fresh milk
300g Asian green vegetables of your choice, chopped
300g beansprouts

Optional Ingredient
Fried Tofu (Beancurd)

Garnish
Dry Fried Onions
Coriander and/or shallots

Method
1.	Place Laksa Paste and stock into a medium sized pot and bring to the boil.
2.	Add vermicelli and cook for 3 mins, add vegetables and stir through vermicelli, reduce heat and simmer for 2 minutes (overcooking the vermicelli will reduce the amount of soup).
3.	Add milk and beansprouts, simmer for a further 2 minutes (boiling will curdle the soup).
4.	Divide into individual bowls, garnish and serve immediately.

If adding tofu (beancurd) add at the same time as the vegetables.

This Laksa does not require coconut milk.

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Experience the Tradition
Giotek Pty Ltd ABN 38 287 243 567 trading as The Malaya
39 Lime Street King Street Wharf Sydney 2000 | Tel 9279 1170 | Fax 9279 2570

www.themalaya.com.au