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RECIPE
19 INGREDIENTS7 STEPS30MIN

Singapore Laksa and Spicy Seafood Noodle Soup

4.8
5 Ratings

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Marc Fosh

British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
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The seafood in this recipe can be substituted with beef or chicken - just brown the meat before adding to the laksa.
30MIN
Total Time

Marc Fosh

British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
12
Peeled Prawns
24
Fresh Mussels
1/2 cup
Dry White Wine
1
Onion
1/3 cup
2 1/2 cups
Fish Stock
2
Kaffir Lime Leaves
1 1/4 cups
Coconut Milk
1 Tbsp
2 Tbsp
12 oz
Egg Noodles
2
Scallions
3 cloves
1 stalk
2
Red Chili Peppers

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Nutrition Per Serving

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CALORIES
1350
FAT
54.0 g
PROTEIN
110.1 g
CARBS
97.7 g

Cooking Instructions

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Step 1
Slice the Lemongrass (1 stalk) into smaller pieces. Finely chop the Onion (1). Roughly chop the Fresh Cilantro (2 tablespoon). Finely chop the Scallion (2). Beard and scrub the Fresh Mussels (24) and place them back in the fridge.
Step 2
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.
Step 3
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).
Step 4
Bring the Fish Stock (2 1/2 cup) and Kaffir Lime Leaf (2) to a boil and stir.
Step 5
Add the fresh Egg Noodles (12 ounce) and bearded mussels, cook for 1 minute then add the Peeled Prawn (12).
Step 6
Simmer for 2 to 3 minutes uncovered.
Step 7
Divide into deep bowls then sprinkle with the chopped coriander and spring onions. Serve immediately and enjoy!

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Nutrition Per Serving
Calories
1350
% Daily Value*
Fat
54.0 g
69%
Saturated Fat
20.7 g
103%
Trans Fat
0.1 g
--
Cholesterol
464.1 mg
155%
Carbohydrates
97.7 g
36%
Fiber
4.4 g
16%
Sugars
10.1 g
--
Protein
110.1 g
220%
Sodium
3154.3 mg
137%
Vitamin D
0.3 µg
2%
Calcium
314.0 mg
24%
Iron
28.9 mg
161%
Potassium
2800.6 mg
60%
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