Mixed Seafood Laksa

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Servings: 12 servings Difficulty: Advanced
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A rich and aromatic Southeast Asian noodle soup with tender seafood in a creamy coconut curry broth
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Mixed Seafood Laksa

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 163.8

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.

Directions

  1. Shell and devein the prawns, reserving the shells and heads for the stock.
  2. Drain the prawns thoroughly.
  3. Remove any bones and skin from the fish fillets and chop them very finely using a chopper or food processor.
  4. Mix the chopped fish with the salt and pepper.
  5. Shape the fish mixture into small balls or a sausage-shaped roll, then divide into finger-width slices.
  6. Pick over the crab meat, discarding any bony tissue, or chop whole cooked crabs into pieces after removing the top shell and fibrous tissue.
  7. Heat 2 tablespoons of oil in a saucepan over high heat.
  8. Add the reserved prawn heads and shells and fry until they turn bright red.
  9. Add 8 cups of water and 2 teaspoons of salt to the pan.
  10. Cover and simmer the stock for 20-30 minutes, then strain through a fine mesh sieve.
  11. Discard the shells and heads.
  12. Return the strained prawn stock to the heat.
  13. Drop in the fish balls or slices and the peeled prawns (cut into pieces if large).
  14. Bring to a boil, then lower the heat and simmer for 3-4 minutes until the seafood is cooked.
  15. Set the seafood aside and keep warm.
  16. 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.
  17. 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.
  18. Slice the spring onions finely and roughly chop the mint leaves.
  19. Set aside the vermicelli, bean sprouts, cucumber, spring onions, and mint separately until serving time.
  20. Heat the remaining 3 tablespoons of oil in a clean saucepan.
  21. Fry the onions, garlic, and lemon rind until the onions are golden.
  22. Stir in the laos powder, candlenuts, dried chillies, shrimp paste, turmeric, and coriander.
  23. Add the prepared prawn stock and bring the soup to a boil.
  24. Add the coconut milk, sugar, and salt.
  25. Reduce the heat and simmer, uncovered, for 10-15 minutes, stirring occasionally to prevent the coconut milk from curdling.
  26. In each serving bowl, arrange a ladle of the rice vermicelli to fill about two-thirds of the bowl.
  27. Add a handful of bean sprouts, a tablespoon each of grated cucumber and sliced spring onions, and a large pinch of mint leaves.
  28. Ladle the hot soup over the ingredients in the bowls.
  29. Serve immediately, optionally offering hot sambal on the side for extra spice.

Nutrition Facts

Servings 12 servings

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.

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