Prawn and Pork Laksa

4 tbspns olive oil
2-3 tbspns Spice Bazaar Laksa Curry Blend
1 & 1/2 cup chicken or vegetable stock
2 tbspns lime juice
2 teaspoons fish sauce
2 cups coconut milk
500 gms cubed pork
12 prawns, cleaned and de-headed (if preferred)
1 bunch bok choy, washed and chopped
200 gms vermicelli noodels
handful of beanshoots, washed
6 fried tofu puffs, quartered
fresh mint and coriander leaves

1. Heat 2 tbspns olive oil in a wok and add Spice Bazaar Laksa Curry Blend.
2. Fry briefly to release aromas.
3. Add 1/2 cup stock and stir for 2 mins.
4. Add 2 cups coconut milk, remainder of stock, 2 tbspns lime juice & 2 teaspns fish sauce. Simmer for 5 minutes.
5. Meanwhile in another pan stir fry 500g cubed pork in 2 tbspns olive oil for 8 mins.
6. Add prawns and bok choy to soup mixture and simmer for 3 minutes.
7. Soak 250g dried vermicelli noodles in boiling water for 7 minutes.
8. Divide noodles into 4 serving bowls, top each with some beanshoots, cooked pork, and some sliced fried tofu puffs. Spoon soup mixture and contents into the bowls and serve with fresh mint coriander leaves