Seafood Laksa
Dive into the vibrant world of Southeast Asian cuisine with this Seafood Laksa recipe—a tantalizing fusion of rich, aromatic flavors and fresh seafood. Featuring tender prawns, squid rings, and mussels simmered in a creamy coconut milk broth infused with spicy laksa paste, this dish is a true celebration of bold spices and textures. Rice noodles soak up the savory broth, while garnishes of bean sprouts, fresh coriander, mint, and red chili add layers of freshness and crunch. Perfect for a comforting yet exotic dinner, this crowd-pleaser is ready in just 45 minutes and serves up a taste of Malaysia in every bite. Ideal for fans of seafood curry soups, this laksa recipe is a showstopper for any table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 g Rice noodles
- 2 tbsp Vegetable oil
- 100 g Laksa paste
- 400 ml Coconut milk
- 500 ml Chicken or fish stock
- 200 g Prawns, peeled and deveined
- 150 g Squid, cleaned and sliced into rings
- 200 g Mussels, scrubbed and debearded
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar or brown sugar
- 2 tbsp Lime juice
- 100 g Bean sprouts
- 30 g Fresh coriander leaves
- 15 g Fresh mint leaves
- 3 Spring onions, finely sliced
- 1 Red chili, sliced
Instructions
Soak the rice noodles in warm water for 10-15 minutes until softened. Drain and set aside.
Heat vegetable oil in a large pot over medium heat. Add the laksa paste and cook for 2-3 minutes, stirring frequently, until fragrant.
Pour in the coconut milk and chicken or fish stock. Bring the mixture to a gentle simmer.
Add the prawns, squid, and mussels to the pot. Cook for 3-4 minutes until the seafood is cooked through and the mussels have opened.
Season the soup with fish sauce, palm sugar, and lime juice. Adjust the seasoning to taste.
Divide the drained noodles among serving bowls.
Ladle the hot laksa soup over the noodles, ensuring an even distribution of seafood.
Top each bowl with bean sprouts, fresh coriander leaves, mint leaves, sliced spring onions, and sliced red chili.
Serve immediately, offering extra lime wedges on the side if desired.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 13.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
