Laksa Vermicelli Soup

Ingredients:

•   100g Yeo's Laksa Paste

•   200g Yeo's Rice Vermicelli
•   100g Dried Aubergine
•   100g Beansprout
•   150g Asparagus
•   20g Pine Nuts
•   10g Coriander
•   150ml Water
•   200ml Coconut Milk

Instructions:

1. Pan fry aubergine with oil until golden, then add asparagus, beansprouts, and pine nuts.

2. Cook Yeo's Vermicelli in hot water for 2 minutes, then drain the  hot water and run through cold water for 5-10 seconds with a sieve. 
3. Mix Yeo's Laksa Paste, water, and coconut milk in a saucepan and simmer for 2 minutes.
4. Serve with coriander.

 Recipe from https://www.yeos-europe.com 

Enjoy your homemade Laksa Vermicelli Soup!