Seafood Laksa | Recipe Cart | Recipe Cart

Name: Seafood Laksa | Recipe Cart | Recipe Cart
Total time: 30 min
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 1/2 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

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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 a

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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 1/2 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