Ingredients
- 200 grams dry vermicelli noodles (cellophane mung bean)
- 400 grams hokkien noodles
- 1 tablespoon oil (peanut oil)
- 70 gram laksa paste (1/4 cup)
- 2 cans (400 ml) coconut milk
- 500 ml chicken stock (2 cups)
- 1 lemon grass (stem white part only, bruised)
- 300 grams ling fish fillets (any firm white fish fillets will do, cut into 3cm pieces)
- 400 grams shrimp (green prawns. shelled and deveined)
- 100 grams mussels (12 black mussels, debearded and scrubbed)
- Snake beans (trimmed, cut into 8cm lenghts, 1 bunch)
- 150 grams bean sprouts (trimmed)
- Fresh mint leaves, to serve
- Lime wedges, to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open, discarding any unopened mussels.
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Step 4: 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.
We hope you enjoy this recipe!
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