3 cups chicken broth
fish cake/fish balls
2 hard boiled eggs, halved
mint- for garnishing
150 milliliters coconut cream (or more if prefer creamier laksa)
lime (cut into wedges)- optional
Boil chicken stock and add in laksa paste and stir well.
Add in tofu puff and cook for about 5 minutes; then add in fish cake/fish balls. Bring to the boil.
Garnish with hardboiled eggs and mint.
Serve with sambal belacan on the side.