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!
Start by soaking your vermicelli in a large bowl of boiling water for about 8-10 minutes until cooked. Drain, and then rinse through with cold water to prevent it from sticking together.
Next make your garnish by mixing the vinegar and sugar together until the sugar dissolves, then mixing in the chilli, cucumber and red onion. Put to one side.
Whilst your noodles are soaking, make your Laksa paste. Heat the oil in a medium-to-large pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent. Add in the rest of the Laksa paste ingredients, stir and continue to cook for 6-7 minutes, stirring every now and then. Then carefully use a stick blender to blend the ingredients into a paste. You could also use a mini chopper to do this.
Add the coconut milk and stock to the paste and gently heat through. Then add in your fish, stir, and allow to cook for 2-4 minutes until the fish is starting to fall apart. Add in your prawns, stir, and cook for an extra one minute. The prawns should be starting to turn pink, and your fish should be cooked. Finally add in the beansprouts and cook for another minute.
Whilst your fish and beansprouts are cooking, divide your noodles between the bowls. Scoop the fish, prawns and beansprouts out of the soup, and spoon them over the noodles. Then gently pour or spoon the sauce over and around the noodles.
Garnish with a sprinkle of coriander and a teaspoon of the chilli/red onion/cucumber mix.
Recipe Notes:Note 1: 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, you’ll also need to check if it’s gluten free if you’re gluten intolerant:)
How to 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 is per serving.