Ingredients
- 850ml vegetable stock
- 280ml coconut milk
- Salt and black pepper
- 20 steamed, shelled mussels
- 400g salmon, cut into chunks
- Juice of one lime
- Two red-eye chillies, chopped (optional)
- 350g cooked rice vermicelli noodles
- Handful of coriander or basil
- Onion sprouts, for garnish
PASTE INGREDIENTS
- One tablespoon whole coriander seeds
- Three stalks lemongrass
- 1/2 cup Canola oil
- 1/4 cup picked fresh coriander leaves
- One tablespoon curry powder
- One tablespoon turmeric
- Six lime leaves
- 1/2 cup grated palm sugar
- 1/2 cup Thai fish sauce
- Three green chillies, chopped
- Three red chillies, chopped
LAKSA PREPARATION
Heat the stock in a large saucepan. When hot, add laksa paste. Simmer a few minutes and add the coconut milk. Continue to simmer for five minutes, stirring frequently.
Taste and adjust the seasoning. Add the steamed, shelled mussels and simmer for one minute. Add the salmon and simmer for two minutes. Add the lime juice and chillies, if using.
Bring the soup almost to boiling, cover the pan and turn off the heat. Serve as soon as the noodles are ready. Reheat the rice vermicelli noodles, draining well. Place in large bowl. Moisten noodles with a little of the soup from the seafood pot. Serve noodles, soup and seafood in four large bowls, garnished with herbs and sprouts.
PASTE PREPARATION
Blend all the ingredients together to make a fine paste.
– FOOD 24.COM
