Try this Seafood Laksa recipe, or contribute your own. "Thai" and "Seafood-Other" are two of the tags cooks chose for Seafood Laksa."Very delicious laksa. this was my first time cooking a laksa and it turned out very tasty. I added more veggies and substituted chicken broth for the water... real good. thanks for the recipe! " - enthrall
Yield: 0 Ready in 45 minutes
13 people trying soon
|400 millilitersCoconut Cream; mai ploy brand|
|1/4 cuplaksa paste|
|1/4 cupLime juice|
|2 tbsFish sauce|
|2 Red Chillis|
|2 kaffir lime leaves; veins removed, finely shredded|
|125 gramsrice vermicelli noodles|
|300 gramsboneless firm white fish fillets; cut into 2cm pieces|
|8 Green Prawns|
|100 gramsbean sprouts|
|1/4 cupfresh coriander leaves|
|1 smallfresh red chilli; deseeded, thinly sliced|
Seafood Laksa Preparation
Combine the coconut milk and laksa paste in a large saucepan. Add Coriander shoots and chopped root, fish sauce and ? lime juice.
Bring to a simmer over medium heat.
Simmer, covered, stirring occasionally, for 5 minutes.
Add the water, remaining lime juice, and lime leaves and simmer, covered, for a further 5 minutes. Add the coriander sprigs and chillis and remove from heat.
Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tender. Drain and divide among serving bowls.
Add the seafood to the coconut-milk mixture and cook for a further 1 minute or until fish is just cooked through. Taste and season with salt.
Divide bean sprouts among serving bowls. Ladle over the hot soup and sprinkle with coriander and chilli. Serve immediately.
Don't overcook the seafood on this one.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?