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Mussel and Salmon Laksa

Recipe from: 11/3/2008 12:00:00 AM

Ingredients 23
Servings 4
Time 10


  • 850ml vegetable stock
  • 280ml coconut milk
  • Salt and black pepper
  • 20 steamed, shelled mussels
  • 400g salmon, cut into chunks
  • Juice of 1 lime (about 2 tablespoons)
  • 2 red bird's eye chillies, chopped (optional)
  • 350g rice vermicelli noodles, cooked
  • 1 handful of coriander or basil or mint leaves, to garnish
  • Onion sprouts, to garnish
  • Laksa paste
  • 1 tablespoon whole coriander seeds
  • 3 stalks lemon grass
  • 1/2 cup canola oil
  • 1/4 cup picked fresh coriander leaves
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 6 lime leaves
  • 1/2 cup grated palm sugar
  • 1/2 cup Thai fish sauce
  • 3 green chillies, chopped
  • 3 red chillies, chopped
  • garnish


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.


Read more on: steam  |  fish/seafood


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