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Seafood laksa
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Creamy coconut milk elevates this Nyonya classic, also known as 'laksa lemak'.
Ingredients:
  • 18.20 gm peanut oil
  • 200g cellophane (mung bean) vermicelli noodles
  • 400g hokkien noodles
  • 70g (1/4 cup) laksa paste
  • 2 x 400ml cans coconut milk
  • 500ml (2 cups) chicken style liquid stock
  • 1 lemon grass stem, white part only, bruised
  • 600g firm white fish fillets (such as ling), cut into 3cm pieces
  • 12 black mussels, debearded, scrubbed
  • 1 bunch snake beans, trimmed, cut into 8cm lengths
  • 150g bean sprouts, trimmed
  • Fresh mint leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Boil vermicelli noodles for 3 minutes, then add hokkien noodles, remove from heat, and use a fork to separate before draining.
  • In a large saucepan over medium heat, warm the oil. Stir in the laksa paste and cook for 3 minutes until fragrant. Pour in the coconut milk, chicken stock, and lemongrass, stirring well. Bring to a boil while stirring continuously. Lower the heat to medium-low and simmer for 10 minutes until fully blended.
  • Combine the fish, mussels, and beans in the pan, cover, and cook for 5 minutes until the mussels open. Remove any unopened mussels.
  • Divide noodles and bean sprouts into bowls, pour hot laksa over them. Top with fresh mint leaves and serve with lime wedges.

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