This is one of those meals where if you have fresh seafood you should take advantage of it. This Thai meal allows the seafood to have front and center stage.
Allow 200grams of mixed seafood per person (Fresh fresh fresh is all I can say on this) - we used a mixture of mussles, calimari and fish in this paricular batch
Fresh chinese egg noodles or rice noodles if preferred
750 mls coconut milk
750 mls chicken stock
Laksa Paste (allow 1 tbsp per person)
fish sauce to season
1 tsp palm sugar
Laksa leaf (also called Vietnamese mint)
100 gms bean sprouts
wedges of lime
fresh cilantro leaves
Skim the thick cream off the top of the coconut milk. Heat the cream in a large saucepan, add laksa paste, allowing one tablespoon per person.
Fry gently until fragrant, about 5 minutes. Add remaining coconut milk and chicken stock. Bring to the boil.
Add palm sugar and fish sauce. Add seafood, reduce heat and poach gently until cooked. (once it is simmering it is done!)
Blance noodles in boiling water and divide between the serving bowls.
Pour on laksa and garnish with sprouts, shallots, lime wedges, laksa leaf, cilantro and tomatoes. It sounds like alot to garnish but every little ingredients has their part to play in layering flavors and creating this beautiful soup.