Alive and Cooking

Seafood Laksa

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(Serves 2-4)
200g fillet of salmon cut into 5 cm cubes
100g mussels
100g raw prawns
100g scallops
100g calamari rings
6 spring onions, cut chunky
2 tsp green curry paste
Splash of sesame oil
Splash of fish sauce
1 can (400ml) coconut cream
1 litre chicken stock
200g egg noodles (cooked as per pack instructions)
½ bunch coriander
100g bean sprouts


In a large wok heat the sesame oil and quickly stir fry the salmon until just sealed, then remove from the wok and set aside.
Reheat the wok and fry the prawns, calamari, and scallops until almost cooked then remove from the wok and set aside.
Fry the spring onions together with the curry paste for about 1 minute then pour in the coconut cream and chicken stock, bring to a gentle simmer with a lid on for about 10 minutes.
Add the mussels and cook until they all open, then return all the other fish to the wok and re-heat.
Place a handful of bean sprouts and noodles into a bowl and pour over the Laksa soup and fish, top with coriander and serve.

Seafood Laksa