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SideChef
Recipes
Dairy-Free
Singapore Laksa and Spicy Seafood Noodle Soup

19 INGREDIENTS • 7 STEPS • 30MINS

Singapore Laksa and Spicy Seafood Noodle Soup

Recipe

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.
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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.
author_avatar
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.

30MINS

Total Time

$10.81

Cost Per Serving

Ingredients

Servings
4
us / metric
Peeled Prawn
12
Peeled Prawns
Fresh Mussels
24
Fresh Mussels
Dry White Wine
1/2 cup
Dry White Wine
Onion
1
Onion
Olive Oil
1/3 cup
Olive Oil
Fish Stock
2 1/2 cups
Fish Stock
Kaffir Lime Leaf
2
Kaffir Lime Leaves
Coconut Milk
1 1/4 cups
Coconut Milk
Soy Sauce
1 Tbsp
Soy Sauce
Fish Sauce
2 Tbsp
Fish Sauce
Egg Noodles
12 oz
Egg Noodles
Fresh Cilantro
2 Tbsp
Fresh Cilantro
Scallion
1 bunch
Scallion
2 scallion per 4 servings
Garlic
3 cloves
Garlic
Fresh Ginger
2 Tbsp
Fresh Ginger
Lemongrass
1 stalk
Lemongrass
Fresh Cilantro
1 bunch
Fresh Cilantro
Red Chili Pepper
2
Red Chili Peppers
Ground Turmeric
1/2 tsp
Ground Turmeric

Nutrition Per Serving

VIEW ALL
Calories
1344
Fat
53.2 g
Protein
110.4 g
Carbs
98.1 g
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Singapore Laksa and Spicy Seafood Noodle Soup
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author_avatar
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.

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 Scallion (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 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 (4 Tbsp) 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 3 Heat Olive Oil (4 Tbsp) 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 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 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 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!
step 7 Divide into deep bowls then sprinkle with the chopped coriander and spring onions. Serve immediately and enjoy!

Tags

Dairy-Free
Asian
Lunch
Fish & Seafood
Dinner
Shellfish
Soups & Stews
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