Seafood laksa

Coconut milk is the key ingredient in this nyonya classic, also known as laksa lemak.

Recipe «Seafood laksa» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 200g cellophane vermicelli noodles, 400g hokkien noodles, 1 tbsp peanut oil, 70g laksa paste, 2 x 400ml cans coconut milk , 500ml chicken stock, 1 lemon grass stem, white part only, bruised, 600g firm white fish fillets , 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.

Ingredients:

• 200g cellophane vermicelli noodles 
• 400g hokkien noodles 
• 1 tbsp peanut oil 
• 70g laksa paste 
• 2 x 400ml cans coconut milk 
• 500ml chicken stock 
• 1 lemon grass stem, white part only, bruised 
• 600g firm white fish fillets , 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

1. 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.
2. 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.
3. Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open. Discard any unopened mussels.
4. 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.