Place the oil into a large pot and warm. Add the laksa paste, cook for 2 minutes and allow to become aromatic.
Add the stock, sugar, fish sauce, chilli flakes and coconut cream. Bring to a simmer then add the pumpkin and cook for 8 minutes to soften.
Just before serving add the broccoli, prawns (optional) and Sealord Hoki fillets. Cook gently so the fish doesn’t break into pieces.
Place hot noodles into 4 bowls. Ladle over the laksa vegetables and place a piece of fish on top.
Garnish generously with mint, coriander, spring onions and a lime wedge.
|per serving||per 100g|