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Easy seafood laksa
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Spice up your week with a hearty seafood laksa.
Ingredients:
  • 250g rice vermicelli
  • 20ml (1 tbsp) peanut oil
  • 62.50 ml laksa paste*
  • 750ml (3 cups) vegetable liquid stock (see Notes)
  • 400ml coconut milk
  • 750g green prawns, de-veined, shelled, tails on
  • 250g scallops
  • 100g deep-fried tofu*, quartered
  • 100g bean sprouts, trimmed
  • 125.00 ml fresh coriander
  • 125.00 ml Vietnamese mint
  • 125.00 ml Thai basil leaves, plus extra to serve
  • 1 small red chilli, seeds removed, cut into thin strips
  • 40.00 ml chopped peanuts, to serve
  • Fried Asian shallots*, to garnish
Instructions:
  • In a bowl, soak the vermicelli in boiling water for 10 minutes. Drain and set aside.
  • Heat oil in a wok over medium-high heat. Stir-fry laksa paste for 1 minute. Pour in stock, bring to a boil, then add coconut milk and simmer for 2 minutes. Add green prawns, scallops, and deep-fried tofu. Cook for 2 minutes, then season with 1 teaspoon of salt.
  • Transfer the noodles into serving bowls and add bean sprouts and fresh herbs on top. Pour the flavorful laksa soup over the noodles, distributing the seafood evenly. Sprinkle with chili slices, peanuts, shallots, and extra fresh herbs for a delightful finish.

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