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RECIPE
19 INGREDIENTS 7 STEPS 30min

Singapore Laksa and Spicy Seafood Noodle Soup

4.8
5 Ratings
The seafood in this recipe can be substituted with beef or chicken - just brown the meat before adding to the laksa.
Singapore Laksa and Spicy Seafood Noodle Soup Recipe | SideChef
The seafood in this recipe can be substituted with beef or chicken - just brown the meat before adding to the laksa.
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.
http://www.indulwich.com/marcfosh
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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.
http://www.indulwich.com/marcfosh
30min
Total Time
$10.81
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
12 oz
Egg Noodles
1 bunch
Scallions
2 scallion per 4 servings
3 cloves
1 stalk
2
Red Chili Peppers
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1344
FAT
53.2 g
PROTEIN
110.4 g
CARBS
98.1 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 Tbsp) . Finely chop the Scallions (1 bunch) . Beard and scrub the Fresh Mussels (24) and place them back in the fridge.
Step 2
In a food processor, add peeled Garlic (3 cloves) , fresh Fresh Ginger (2 Tbsp) , pre-cut lemon grass, Fresh Cilantro (1 bunch) , Red Chili Peppers (2) , Ground Turmeric (1/2 tsp) , and Olive Oil (2 Tbsp) . Blend into a paste and set aside.
Step 3
Heat Olive Oil (1/4 cup) 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 Tbsp) , Fish Sauce (2 Tbsp) and Coconut Milk (1 1/4 cups) .
Step 4
Bring the Fish Stock (2 1/2 cups) and Kaffir Lime Leaves (2) to a boil and stir.
Step 5
Add the fresh Egg Noodles (12 oz) and bearded mussels, cook for 1 minute then add the Peeled Prawns (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
1344
% Daily Value*
Fat
53.2 g
68%
Saturated Fat
20.5 g
102%
Trans Fat
0.1 g
--
Cholesterol
464.1 mg
155%
Carbohydrates
98.1 g
36%
Fiber
4.8 g
17%
Sugars
10.5 g
--
Protein
110.4 g
221%
Sodium
3160.9 mg
137%
Vitamin D
0.3 µg
2%
Calcium
321.7 mg
25%
Iron
29.2 mg
162%
Potassium
2831.6 mg
60%
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