Fish & Coconut Laksa Curry

100g packet vermicelli bean thread noodles

1 onion, thinly sliced

180g jar laksa curry paste

500g firm white fish fillets, cut into cubes

2 cups Tatua Dairy Whip Whipped Cream

½ tsp coconut essence

2½ cups vegetable stock

½ red capsicum

1 bok choy, roughly chopped

100g fresh baby corn

125g bean sprouts

¼ cup coriander leaves

Prepare noodles according to directions on packet. Cook onion in a wok or pan with laksa paste until soft.
Add fish and toss to coat.
Stir in Tatua Dairy Whip Whipped Cream, coconut essence, vegetable stock, and vegetables. Cook for 5 minutes or until fish and vegetables are cooked.
Divide prepared noodles evenly between four bowls.
Ladle laksa curry into bowls, covering the noodles, garnish with bean sprouts and coriander.
Serves 4

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