3 cups chicken broth
500 grams ‘lai fun’ (rice noodles)- blanched in boiling water for 1 minute, drained
mustard greens – blanched in boiling water
bean sprouts- blanched in boiling water
tofu puff (” tofu pok”)- halved
fish cake/fish balls
2 hard boiled eggs, halved
mint- for garnishing
150 milliliters coconut cream (or more if prefer creamier laksa)
1 packet of Chilliz Curry Laksa paste
lime (cut into wedges)- optional
