This is a delicious hearty meal that grows and grows – I always have to put it in a larger pan. Normally, the noodles, cooked seafood and bok choy are placed in the bowl and the hot coconut milk stock poured over. I find this too difficult, so I make it all in the pan.
This time, I used canned bean sprouts and soba noodles as I’d run out of rice noodles (shock, horror! They’re on my shopping list as I type…)
I use a range of different seafood such as prawns, firm fleshed fish, scallops and/or squid in this dish.
5 stalks spring onion
1 red chilli
1 clove garlic
Chop everything (can blitz in Thermomix) and fry gently in either ghee or oil. Add:
1 can coconut milk
1 can Valcom Laksa Sauce
1 cup chicken stock
3 tbsp fish sauce
1 stalk lemongrass, chopped into three and bruised with a knife
4 kaffir lime leaves
1 lime, cut in half – squeeze juice into stock, then throw lime halves in too.
2 cups chicken stock
4 Tbsp fish sauce
Cook on low heat until well blended. When almost ready to eat, add:
Rice noodles and hokkein noodles
chopped coriander stems
finely julienned carrot strips
When seafood is nearly cooked add:
julienned snow peas
chopped bok choy
Place lid on pan and when allow to come to simmer. Stir gently and push everything into the coconut milk stock. Add more water if necessary.
Serve in large bowls and top with:
chopped coriander leaves