Seafood laksa


Ingredients 20
Servings 4
Time

Ingredients

  • 45
    ml
    laksa paste or make your own (use more to taste)
  • 1
    onion, chopped
  • 2
    cloves garlic, chopped
  • 3
    small red chillies (or more to taste)
  • 2
    stalks lemongrass
  • 3
    lime leaves
  • 5
    ml
    shrimp paste
  • 5
    ml
    ground turmeric
  • 15
    ml
    peanut oil or sesame oil
  • 8
    queen prawns
  • 3
    white meat fish fillets, cut into chunks (we used kingklip)
  • 10
    mussels, beards removed and scrubbed clean
  • 500
    ml
    light coconut milk
  • 500
    ml
    fish stock
  • 5
    ml
    chicken stock powder
  • 30
    ml
    fish sauce
  • 15
    ml
    palm sugar
  • handful coriander or basil leaves, shredded
  • 200
    g
    rice vermicelli
  • 2
    limes, cut into quarters
 

Method

 
To make laksa paste, blend onion, garlic, chillies, lemongrass, lime leaves, shrimp paste and turmeric. If using a sachet, pass this step and go to the next one! Heat oil in a pot and cook paste until aromatic. Add the prawns, fish and mussels and toss to coat. Pour in coconut milk, fish stock, fish sauce and palm sugar, give it a good stir and simmer for 5 minutes until cooked. Discard any unopened mussels. Soak vermicelli in boiling water for 5 minutes, drain and divide between bowls, ladle soup over and top with bean sprouts, shredded basil leaves and lime quarters.
 

Read more on: fish/seafood
 

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