Seafood Laksa
Spicy Malaysian coconut noodle soup with fresh seafood
Ingredients
Instructions
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Prepare the noodlesSoak the rice noodles in hot water according to package instructions until soft, usually about 10 minutes. Drain and set aside. Cook the egg noodles in boiling water for 2-3 minutes until al dente. Drain, rinse under cold water and set aside.
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Make the laksa baseHeat vegetable oil in a large pot over medium heat. Add the laksa paste and stir-fry for 2-3 minutes until fragrant. Add the lemongrass and kaffir lime leaves, and continue to cook for another minute.
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Create the brothPour in the coconut milk and fish stock, stirring well to combine with the paste. Bring to a gentle simmer (do not boil vigorously as the coconut milk may separate). Add fish sauce and palm sugar, then stir until the sugar dissolves. Simmer for 10 minutes to allow flavors to develop.
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Cook the seafoodFirst add the white fish pieces to the simmering broth and cook for 2 minutes. Then add the prawns and mussels, cooking for another 3-4 minutes until the prawns turn pink, the fish is cooked through, and the mussels have opened. Discard any mussels that don't open.
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Assemble the laksaDivide the rice and egg noodles between serving bowls. Ladle the hot broth and seafood over the noodles. Top each bowl with a handful of bean sprouts.
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Garnish and serveGarnish each bowl with fresh herbs (coriander, mint, and Vietnamese mint). Serve immediately while hot, with lime wedges on the side for guests to squeeze over their laksa according to taste.
Nutritional Information
580
Calories
per serving
32
Protein
g
45
Carbohydrates
g
29
Total Fat
g
22
Saturated Fat
g
4
Fiber
g
8
Sugar
g
1420
Sodium
mg
15
Vitamin C
mg
4
Iron
mg
Seafood Laksa is Also Known As
Laksa Seafood, Curry Mee, Laksa Lemak, Nyonya Laksa, Curry Laksa or Malaysian Seafood Soup
