Got a Thai food craving? Why not try this super delicious Thai Seafood Laksa. A great way to get a fabulous Thai meal on the table quickly, using only one pan and ready in less than 30 minutes. If you like Thai food like I do then you will LOVE this!
2cod or haddock fillets (weighing approx 140g/5oz each) or any firm-fleshed white fish, skin removed
200g(7 oz) dried rice/vermicelli noodlesor 300g-400g of ready-cooked vermicelli noodles
12-16king prawnspeeled and deveined
200g(7 oz) beansproutsmung bean sprouts
Garnish:
1tsprice wine vinegar
1tspcaster sugar(superfine sugar)
1red chillichopped finely
1finger sized piece of cucumberchopped finely
¼a small red onionpeeled and chopped finely
small handful of chopped coriander (cilantro)
Instructions
Heat the oil in a large frying pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent.
3 tbsp oil, 1 onion
Add in the rest of the Laksa paste ingredients, stir and continue to cook for 5 minutes, stirring occasionally.
While the laksa paste ingredients are frying, make the garnish. To a small bowl, add the vinegar, sugar, chilli, cucumber, red onion, and coriander. Stir together, then put to one side.
1 tsp rice wine vinegar, 1 tsp caster sugar, 1 red chilli, 1 finger sized piece of cucumber, ¼ a small red onion, small handful of chopped coriander (cilantro)
Turn off the heat from the frying pan and transfer the onions-chilli-spice mixture to a mini chopper or food processor. Blend together until it forms a paste (alternatively you can use a stick blender to blend the ingredients into a paste directly in the pan, but be careful of splashes)
Add the laksa paste back into the frying pan.
Turn the heat to medium-high and add the coconut milk, fish sauce, and stock. Stir together and heat through until just simmering.
200 ml (7 fl oz) full-fat coconut milk, 1 tsp fish sauce, 200 ml (7 fl oz) chicken or seafood stock
Add the fish, stir, and allow to cook for 4 minutes, turning a couple of times, until the fish is starting to fall apart.
2 cod or haddock fillets
While the fish is cooking, soak the noodles in boiling water until soft (this usually takes about 3 minutes) then drain.
200 g (7 oz) dried rice/vermicelli noodles
Coming back to the laksa, add in the prawns, stir, and cook for one minute. The prawns should be starting to turn pink, and your fish should be cooked.
12-16 king prawns
Finally add in the beansprouts and cook for another minute, so they're warmed through, but still slightly crisp. Turn off the heat.
200 g (7 oz) beansprouts
Divide the drained noodles between bowls and spoon the laksa sauce and seafood over the top.
Top each bowl with a spoonful of the garnish you made earlier, and serve.
Video
Notes
Note 1 - Laksa paste: If you don't want to make your own laksa paste, you can use store bought. They vary in strength, so read the side of the bottle to work out how much you need for four portions.How do I make Chicken Laksa instead?Yes, you can simply replace the haddock and prawns with cooked shredded chicken. Alternatively, you can add pieces of raw chicken in with the blended paste and cook until the chicken is sealed. Add the coconut milk and stock and simmer until the chicken is cooked through, then continue on with the rest of the recipe steps.Can I freeze Laksa?The noodles, seafood and beansprouts won't freeze very well. If you want to get ahead, I'd suggest making the paste, and freezing it in portions. Then you can defrost and continue with the recipe from step 4 (make the garnish on the day of serving too).Can I make low-fat Laksa?You could use low fat coconut milk, although being lower fat, it has more of a tendency to split. To counter this, I'd suggest leaving out the coconut milk until the end of cooking, then add the low-fat coconut milk to the laksa and heat through until hot. Don't let it boil or it will split.Can I make ahead for lunch the next day?If you want to prepare this for lunch to take to work the next day, then make the soup up to the point just before you add the beansprouts, cool and refrigerate. Then just reheat the sauce for a couple of minutes in a pan or the microwave, throw in the beansprouts for a final minute and pour over your pre-cooked noodles.Nutritional information approximate, per serving (this recipe serve 4).