December 31, 2017
Soups/Stews, Fish, Shellfish,
Mussels, Shrimp, Asian, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy more
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"Love seafood laksa and this one from one of our national supermarkets look good."
Cook the vermicelli noodles in a saucepan of boiling water for 3 minutes and then add the hokkien noodles and remove from heat and using a fork separate the noodles and then drain.
Heat the oil in a large saucepan over medium heat and add the laksa paste and cook, stirring for 3 minutes or until aromatic and then add the coconut milk, chicken stock and lemon grass and stir to combine and bring to the boil, stirring constantly and then reduce heat to medium=-low and simmer for 10 minutes or until well combined.
Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open, discarding any unopened mussels.
Divide the noodles and bean sprouts among serving bowls and ladle over the hot laksa and sprinkle with mint leaves and serve immediately with the lime wedges.
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