Broth:

400g Panggang Paste

800ml tinned coconut milk

800ml chicken stock (follow stock cube instructions)

Noodle Bowls:

10 x 120g cooked egg noodles or rice vermicelli or mix

10 x 60-80g cooked sliced chicken AND/OR prawns and half a hard-boiled egg

10 x 20-40g blanched beansprouts, sliced spring onion

10 tsp fried shallots to garnish

1. In a pot, stir fry Panggang Paste for 1-2mins until fragrant. Add coconut milk and chicken stock; mix well and bring to boil, then reduce heat to bring to a simmer.

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2. Assemble individual noodle bowls with ingredients.

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3. To serve, pour hot broth into each bowl. Garnish and serve immediately.