Seafood Laksa | Recipe Cart | Recipe Cart

Ingredients

• 1 regular onion (peeled and chopped)
• 4 medium red chillies (chopped - I use fresno chillie. Use Thai chillies if you like it really hot)
• 1 x 2cm piece of ginger (peeled and chopped finely (or replace with 2 tsp ginger paste))
• 2 cloves garlic (peeled and chopped finely)
• 1 lemongrass stalk (outer leaves discarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste))
• 1 heaped tbsp of fresh coriander stalks (you can use the leaves for garnish later)
• 1.5 tsp turmeric
• 1 tsp tamarind paste
• ½ tsp cumin
• ½ tsp paprika
• 3 tbsp olive oil
• 200 g rice/vermicelli noodles ((or 300g-400g of ready cooked vermicelli))
• 2 cod or haddock fillets (weighing approx 140g/5oz each) (or any firm fleshed white fish, skin removed)
• 12-16 king prawns (peeled and deveined)
• 200 g beansprouts ((mung bean sprouts))
• 1 tsp fish sauce
• 200 ml full fat coconut milk
• 200 ml chicken/seafood/veg stock (use bouillon for gluten free)
• 1 tsp rice wine vinegar
• 1 tsp caster sugar
• 1 red chilli (chopped finely)
• 1 finger sized piece of cucumber (chopped finely)
• ¼ of a small red onion (peeled and chopped finely)
• Small handful of chopped coriander