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Singapore Laska
Spicy Seafood and Noodle Soup |
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For the Laksa paste-
3 cloves garlic
2cm fresh ginger
1 lemon grass stalk
6 coriander (cilantro) plant roots
2 fresh red cayenne (hot) chilis
1/2 tsp. ground turmeric
2 Tbls. peanut oil
For the soup base-
12 raw large whole tiger or king prawns
24 fresh mussels, bearded and scrubbed
1/2 cup dry white wine (Australian chardonnay or riesling is good)
1 finely chopped onion
4 Tbls. peanut oil
600 ml well flavoured chicken or fish stock
2 kaffir lime leaves (or grated rind - zest- of 1 lemon or lime)
300 ml coconut milk
1 Tbls. soy sauce
Garnish
chopped fesh coriander leaves
2 spring onions finely chopped (green parts only)
350 gms dried egg noodles
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Aromatic laksa paste-
Grind all the ingredients into a smooth paste in a food processor or mortar and pestle. Set aside.
Soup base-
Peel prawns and reserve heads and shells.
Heat 2 tablespoons peanut oil in
a deep pan and sear prawn heads and shells until bright pink. Add 1 litre (4 cups) water and 1 tablespoon of salt. Simmer gently until reduced by half. Strain prawn stock, reserving the liquid and discarding the prawn heads and shells.
In a deep stock pan or wok saute sliced onion in 2 tablespoons peanut oil until transparent.
Meanwhile cook the noodles in plenty of boiling salted water until al dente - about 8 minutes. Drain and rinse under cold water until cool.
Add laksa paste to sauteed onion and gently fry for 2-3 minutes.
Add the chicken and prawn stock and remaining ingredients (except mussels and prawn flesh).
Bring to the boil then add noodles and mussels. Cook 1 minute then add prawns. Simmer for 2-3 minutes then serve in deep bowls sprinkled with chopped coriander leaf and finely chopped scallion tips.
Your guests will need a soup spoon and chop sticks.
Wait for the sighs of delight.
Note - an equally delicious variant can be made substituting chicken breast for the seafood.
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Preparation Time: 1 hour |
Serves: 4 |
| Recipe Origin: Singapore |
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Submitted by: |
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Andrew C
Australia |
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| This recipe has been viewed 28056 times. |
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