Coconut milk is the key ingredient in this nyonya classic, also known as laksa lemak.
- Cook the vermicelli noodles in a saucepan of boiling water for 3 minutes. Add the hokkien noodles and remove from heat. Use a fork to separate the noodles. Drain.
- Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 3 minutes or until aromatic. Add the coconut milk, chicken stock and lemon grass and stir to combine. Bring to the boil, stirring constantly. Reduce heat to medium-low and simmer for 10 minutes or until well combined.
- Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open. Discard any unopened mussels.
- Divide the noodles and bean sprouts among serving bowls and ladle over the hot laksa. Sprinkle with mint leaves and serve immediately with the lime wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set