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 Cooking Time

19

Ingredients
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
12 oz
Egg Noodles
2
Scallions
3 cloves
1 stalk
2
Red Chili Peppers
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Directions

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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 (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 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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