Name: Singapore Laksa and Spicy Seafood Noodle Soup
Total time: PT1800.0S
Yield: 4
Ingredients: 12 Peeled Prawn; 24 Fresh Mussels; 1/2 cup Dry White Wine; 1 Onion; 6 tablespoon Olive Oil; 2 1/2 cup Fish Stock; 2 Kaffir Lime Leaf; 1 1/4 cup Coconut Milk; 1 tablespoon Soy Sauce; 2 tablespoon Fish Sauce; 12 ounce Egg Noodles; 2 tablespoon Fresh Cilantro; 1 bunch Scallion; 3 clove Garlic; 2 tablespoon Fresh Ginger; 1 stalk Lemongrass; 1 bunch Fresh Cilantro; 2 Red Chili Pepper; 1/2 teaspoon Ground Turmeric

The seafood in this recipe can be substituted with beef or chicken - just brown the meat before adding to the laksa.

Intermediate

Singapore Laksa and Spicy Seafood Noodle Soup

calories

total_fat

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Peeled Prawn

Fresh Mussels

Dry White Wine

Onion

Olive Oil

tablespoon

Fish Stock

Kaffir Lime Leaf

Coconut Milk

Soy Sauce

Fish Sauce

Egg Noodles

ounce

Fresh Cilantro

Scallion

bunch

Garlic

clove

Fresh Ginger

Lemongrass

stalk

Red Chili Pepper

Ground Turmeric

teaspoon

Food Processor

Fridge

Stove

Slice the {@2:} into smaller pieces. Finely chop the {@4:}. Roughly chop the {@0:}. Finely chop the {@3:}. Beard and scrub the {@1:} and place them back in the fridge.

Slice the Lemongrass (1 stalk) into smaller pieces. Finely chop the Onion (1 N/A). Roughly chop the Fresh Cilantro (2 tablespoon). Finely chop the Scallion (1 bunch). Beard and scrub the Fresh Mussels (24 N/A) and place them back in the fridge.

Slice the Lemongrass (1 stalk) into smaller pieces. Finely chop the Onion (1). Roughly chop the Fresh Cilantro (2 tablespoon). Finely chop the Scallion (1 bunch). Beard and scrub the Fresh Mussels (24) and place them back in the fridge.

In a food processor, add peeled {@5:}, fresh {@3:}, pre-cut lemon grass, {@2:}, {@0:}, {@1:}, and {@4:}.  Blend into a paste and set aside.

In a food processor, add peeled Garlic (3 clove), fresh Fresh Ginger (2 tablespoon), pre-cut lemon grass, Fresh Cilantro (1 bunch), Red Chili Pepper (2 N/A), Ground Turmeric (1/2 teaspoon), and Olive Oil (2 tablespoon).  Blend into a paste and set aside.

In a food processor, add peeled Garlic (3 clove), fresh Fresh Ginger (2 tablespoon), pre-cut lemon grass, Fresh Cilantro (1 bunch), Red Chili Pepper (2), Ground Turmeric (1/2 teaspoon), and Olive Oil (2 tablespoon).  Blend into a paste and set aside.

Heat {@1:} in a heavy-bottomed pan and fry the finely chopped onions over a low heat. Add the laksa paste, {@0:} , {@3:}, {@4:} and {@2:}.

Heat Olive Oil (4 tablespoon) in a heavy-bottomed pan and fry the finely chopped onions over a low heat. Add the laksa paste, Dry White Wine (1/2 cup) , Soy Sauce (1 tablespoon), Fish Sauce (2 tablespoon) and Coconut Milk (1 1/4 cup).

Bring the {@0:} and {@1:} to a boil and stir.

Bring the Fish Stock (2 1/2 cup) and Kaffir Lime Leaf (2 N/A) to a boil and stir.

Bring the Fish Stock (2 1/2 cup) and Kaffir Lime Leaf (2) to a boil and stir.

Add the fresh {@1:} and bearded mussels, cook for 1 minute then add the {@0:}.

Add the fresh Egg Noodles (12 ounce) and bearded mussels, cook for 1 minute then add the Peeled Prawns (12 N/A).

Add the fresh Egg Noodles (12 ounce) and bearded mussels, cook for 1 minute then add the Peeled Prawn (12).

Divide into deep bowls then sprinkle with the chopped coriander and spring onions. Serve immediately and enjoy!

Singapore Laksa and Spicy Seafood Noodle Soup

4.8

30MINS

$10.81

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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