Heat the stock in a large saucepan. When hot, add the laksa paste.
Simmer for a few minutes and add the coconut milk. Continue
to simmer for 5 minutes, stirring frequently.
Taste and adjust the
seasoning. Add the steamed, shelled mussels and simmer for
Add the salmon and simmer for 2 minutes. Add the lime
juice and chillies, if using.
Bring the soup almost to boiling point,
cover the pan and turn off the heat. Serve as soon as the noodles
Reheat the rice vermicelli noodles, drain well and
transfer to a large bowl. Moisten the noodles with a little of the
soup from the seafood pot.
Serve the noodles, soup and seafood
in 4 large bowls, garnished with herbs and onion sprouts.
Blend all the ingredients together to make a fine paste.