Singapore Laksa and Spicy Seafood Noodle Soup

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.

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.

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 GOYA® Coconut Milk (1 1/4 cups) .

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

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