This Mixed Seafood Laksa is a comforting and vibrant dish that combines the sweetness of fresh seafood with the deep, spicy warmth of a coconut-based curry broth. The recipe features tender prawns, flaky fish balls, and succulent crab meat, all simmered in a fragrant soup infused with lemongrass, galangal, turmeric, and dried chilies. Served over slippery rice vermicelli and topped with crisp bean sprouts, cucumber, and fresh herbs, this laksa offers a perfect balance of creamy, spicy, and fresh flavors. It is an ideal hearty meal for chilly evenings or a impressive centerpiece for dinner parties. The complex spice paste requires some preparation, but the result is a deeply satisfying bowl of warmth that feels like a hug in a bowl.
Mixed Seafood Laksa
Description
This Mixed Seafood Laksa is a comforting and vibrant dish that combines the sweetness of fresh seafood with the deep, spicy warmth of a coconut-based curry broth. The recipe features tender prawns, flaky fish balls, and succulent crab meat, all simmered in a fragrant soup infused with lemongrass, galangal, turmeric, and dried chilies. Served over slippery rice vermicelli and topped with crisp bean sprouts, cucumber, and fresh herbs, this laksa offers a perfect balance of creamy, spicy, and fresh flavors. It is an ideal hearty meal for chilly evenings or an impressive centerpiece for dinner parties.Ingredients
Directions
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Shell and devein the prawns, reserving the shells and heads for the stock.
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Drain the prawns thoroughly.
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Remove any bones and skin from the fish fillets and chop them very finely using a chopper or food processor.
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Mix the chopped fish with the salt and pepper.
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Shape the fish mixture into small balls or a sausage-shaped roll, then divide into finger-width slices.
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Pick over the crab meat, discarding any bony tissue, or chop whole cooked crabs into pieces after removing the top shell and fibrous tissue.
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Heat 2 tablespoons of oil in a saucepan over high heat.
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Add the reserved prawn heads and shells and fry until they turn bright red.
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Add 8 cups of water and 2 teaspoons of salt to the pan.
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Cover and simmer the stock for 20-30 minutes, then strain through a fine mesh sieve.
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Discard the shells and heads.
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Return the strained prawn stock to the heat.
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Drop in the fish balls or slices and the peeled prawns (cut into pieces if large).
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Bring to a boil, then lower the heat and simmer for 3-4 minutes until the seafood is cooked.
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Set the seafood aside and keep warm.
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Scald the rice vermicelli by pouring boiling water over it, then allow it to drain in a colander, or soak in warm water for 5-10 minutes and drain well.
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Scald the bean sprouts by pouring boiling water over them, then rinse in cold water to wash off any loose skins and pinch off straggly brown tails.
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Slice the spring onions finely and roughly chop the mint leaves.
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Set aside the vermicelli, bean sprouts, cucumber, spring onions, and mint separately until serving time.
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Heat the remaining 3 tablespoons of oil in a clean saucepan.
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Fry the onions, garlic, and lemon rind until the onions are golden.
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Stir in the laos powder, candlenuts, dried chillies, shrimp paste, turmeric, and coriander.
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Add the prepared prawn stock and bring the soup to a boil.
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Add the coconut milk, sugar, and salt.
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Reduce the heat and simmer, uncovered, for 10-15 minutes, stirring occasionally to prevent the coconut milk from curdling.
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In each serving bowl, arrange a ladle of the rice vermicelli to fill about two-thirds of the bowl.
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Add a handful of bean sprouts, a tablespoon each of grated cucumber and sliced spring onions, and a large pinch of mint leaves.
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Ladle the hot soup over the ingredients in the bowls.
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Serve immediately, optionally offering hot sambal on the side for extra spice.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 163.8kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.8g4%
- Cholesterol 81.6mg28%
- Sodium 2686.8mg112%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1.2g5%
- Sugars 2.8g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Notes: Laos powder is a delicate spice sold in powder form, also known as galangal. It is distinct from ginger and adds a citrusy, pine-like flavor. Candlenuts (also known as kemiri in Indonesian or buah keras in Malay) are hard, oily nuts used to thicken and flavor curries. Both ingredients are typically available in Asian groceries. If fresh galangal is used, it should be finely grated or pounded. Dried chillies should be soaked in warm water to soften before removing seeds if desired.
Storage and Reheating: The laksa broth can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or extra coconut milk if it becomes too thick. Store cooked seafood separately if preparing in advance to maintain texture. Rice vermicelli is best cooked fresh for serving to prevent sogginess.
Variations: This recipe is highly adaptable. You can substitute the seafood with chicken, tofu, or pork slices for a non-seafood version. For a thicker soup, blend some of the cooked spices or add a slurry of cornstarch and water. Adjust the heat level by adding more or fewer dried chillies, or by serving with different types of sambal or chili paste.
Safety: Ensure all seafood is cooked thoroughly to safe internal temperatures. Handle raw shrimp and fish with care to avoid cross-contamination with ready-to-eat garnishes like cucumber and herbs.
