This Seafood Laksa Is Heaven In A Bowl!

All made from scratch, including the paste and It’s on the table in less than half an hour.

A slurpy, splash-orange-coloured-sauce-down-your-white-top-in-enthusiastic-eagerness kind of soup, that makes you look at your husband’s bowl to see if he has any left that you could steal.

That's how good this soup is!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/seafood-laksa/

Ingredients
Laksa Paste (note 1)
3 tbsp oil
1 onion peeled and chopped
4 red chillies roughly chopped - I use fresno chillies. Use Thai chillies if you like it really hot
2 tsp ginger paste
2 cloves garlic peeled and minced
1 tsp lemongrass paste
1 heaped tbsp of fresh coriander stalks (you can use the leaves for garnish later)
1.5 tsp turmeric
½ tsp cumin
½ tsp paprika
1 tsp tamarind paste

Soup:
200 ml (7 fl oz) full-fat coconut milk
1 tsp fish sauce
200 ml (7 fl oz) chicken or seafood stock
2 cod or haddock fillets (weighing approx 140g/5oz each) or any firm fleshed white fish, skin removed
200 g (7oz) dried rice/vermicelli noodles (or 300g-400g of ready-cooked vermicelli noodles)
12-16 king prawns peeled and deveined
200 g (7oz) beansprouts (mung bean sprouts)

Garnish:
1 tsp rice wine vinegar
1 tsp caster sugar (superfine sugar)
1 red chilli chopped finely
1 finger sized piece of cucumber chopped finely
¼ of a small red onion peeled and chopped finely
Small handful of chopped coriander (cilantro)

Instructions
1. Heat the oil in a large frying pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent.

2. Add in the rest of the Laksa paste ingredients, stir and continue to cook for 5 minutes, stirring occasionally.

3. While the laksa paste ingredients are frying, make the garnish. To a small bowl, add the vinegar, sugar, chilli, cucumber, red onion and coriander. Stir together, then put to one side.

4. Turn off the heat from the frying pan and transfer the onions-chilli-spice mixture to mini chopper or food processor. Blend together until it forms a paste (alternatively you can use a stick blender to blend the ingredients into a paste directly in the pan, but be careful of splashes)

5. Add the laksa paste back into the frying pan.

6. Turn the heat to medium-high and add the coconut milk, fish sauce and stock. Stir together and heat through until just simmering.

7. Add the fish, stir, and allow to cook for 4 minutes, turning a couple of times, until the fish is starting to fall apart.

8. While the fish is cooking, soak the noodles in boiling water until soft (this usually takes about 3 minutes) then drain.

9. Coming back to the laksa, add in the prawns, stir, and cook for an one minute. The prawns should be starting to turn pink, and your fish should be cooked.

10. Finally add in the beansprouts and cook for another minute, so they're warmed through, but still slightly crisp. Turn off the heat.

11. Divide the drained noodles between bowls and spoon the laksa sauce and seafood over the top.

12. Top each bowl with a spoonful of the garnish you made earlier, and serve.

Notes
Note 1 - Laksa paste:
If you don't want to make your own laksa paste, you can use store bought. They vary in strength, so read the side of the bottle to work out how much you need for four portions.

How do I make Chicken Laksa instead?
Yes, you can simply replace the haddock and prawns with cooked shredded chicken. Alternatively, you can add pieces of raw chicken in with the blended paste and cook until the chicken is sealed. Add the coconut milk and stock and simmer until the chicken is cooked through, then continue on with the rest of the recipe steps.

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