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Mix 1 packet of TEAN’S GOURMET Paste for Curry Laksa with 1200ml of boiling water, simmer it over low heat for 8 minutes
Add in 150ml thick coconut milk and 100g fried bean curds. Bring to boil.
Blanch 600g yellow noodles and 60g bean sprouts, divide evenly into 6 big bowls, and topped with cooked chicken slices, fish cakes, hard-boiled egg.
Pour the hot curry laksa soup into the bowl. Serve hot.
