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2 tbsp neutral oil, such as canola or grapeseed 2cm piece fresh ginger, grated 2 cloves garlic, crushed 2–3 tablespoons laksa or red curry paste, to taste (brands vary considerably in heat) finely grated zest of 1 lime 1 litre fish stock 1 cup coconut cream 1 tsp brown sugar 2 tbsp fish sauce 1–2 whole chillies, deseeded and thinly sliced 2 tomatoes, diced 450–500g cooked udon noodles 12 squid rings, prawn tails or mussels in the shell (optional) 300g boneless, skinless fish, cut into chunks salt and ground black pepper, to taste 4 hard-boiled eggs, peeled and halved ½ telegraph cucumber, finely diced 150g bean sprouts a handful each of coriander and mint leaves
© Annabel Langbein Media
Heat oil in a large pot and sizzle the ginger, garlic, laksa or curry paste and lime zest for a few seconds. Add the stock, coconut cream, sugar, fish sauce, chillies and tomatoes and simmer for 10 minutes. You can prepare the base ahead to this point and chill or freeze it until needed.
When ready to serve, cook noodles in a separate pot according to packet instructions.
While the noodles are cooking, bring laksa base to a simmer, add mussels, if using, cover and cook until the mussels just open. Remove mussels and set aside. Add fish and squid or prawns, if using, cover and simmer gently until just cooked through (about 5 minutes). Taste and adjust seasonings if required.
Drain noodles and divide between 4 bowls. Spoon laksa over the noodles and top with mussels, eggs, cucumber, bean sprouts and coriander and mint.
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