Name: Mussel and Salmon Laksa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 0.00 stock vegetable; 0.00 coconut milk; 0.00 salt and freshly ground black pepper; 0.00 mussels steamed and shelled; 0.00 salmon chopped; 0.00 lime juice only; 0.00 noodles rice vermicelli, cooked; 0.00 fresh coriander basil or mint, to garnish; 0.00 onion sprouts; 0.00 coriander whole seeds; 0.00 lemon grass; 0.00 oil canola; 0.00 coriander fresh leaves; 0.00 curry powder; 0.00 turmeric; 0.00 lime leaves; 0.00 palm sugar grated; 0.00 fish sauce; 0.00 green chilli chopped; 0.00 red chilli chopped; 0.00 garnish garnish

Recipe Disclaimer

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Ingredients (21)

0.00	stock — vegetable
0.00	coconut milk
0.00	salt and freshly ground black pepper
0.00	mussels — steamed and shelled
0.00	salmon — chopped
0.00	lime — juice only
0.00	noodles — rice vermicelli, cooked
0.00	fresh coriander — basil or mint, to garnish
0.00	onion — sprouts

Laksa paste

0.00	coriander — whole seeds
0.00	lemon grass
0.00	oil — canola
0.00	coriander — fresh leaves
0.00	curry powder
0.00	turmeric
0.00	lime leaves
0.00	palm sugar — grated
0.00	fish sauce
0.00	green chilli — chopped
0.00	red chilli — chopped
0.00	garnish — garnish

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Method:

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
1 minute.
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
are ready.
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.

Laksa paste
Blend all the ingredients together to make a fine paste.