Thai-style mussel and prawn laksa soup with rice
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Loading... Ingredients
For the laksa paste
3 medium red chilies (deseeded)
10 ml dried shrimp paste
1 onion, chopped
2 stems lemon grass, outer layer removed and sliced
1 thumb ginger, peeled
10 ml turmeric
1 tbsp water
For the laksa soup
1 1/2 cups Spekko Long Grain Parboiled Rice
1 tbsp canola oil
2 X 400 ml cans of coconut milk
100 g baby corn
4 pack bok choy, separated into leaves
110 g bean sprouts
1 lime, juiced
Salt to taste
+/- 2 tbsp sugar, or to taste
16 large prawns, shelled and deveined
500 g fresh mussels, debearded and cleaned
½ cup water
To garnish and serve
fresh basil
fresh coriander
fresh chillies, sliced
spring onions, sliced on the diagonal
sesame seeds
peanuts
lime wedges
Method
- To make the paste: Place the chillies, dried shrimp paste. Onion, lemon grass, ginger, turmeric and water in the bowl of a food processor. Blend until smooth.
- To make the laksa: Cook the rice as per the instructions on the pack and set aside.
- Heat the oil in a pot over medium heat and add the laksa paste. Sauté for 2 minutes.
- Add the coconut milk and stir, then leave to simmer gently for 10 minutes.
- Add the baby corn, bok choy leaves and three-quarters of the beansprouts and the lime juice. Season with salt and sugar, then bring back to a simmer.
- Add the prawns cook for 5 minutes, until the prawns turn a to a pretty pink colour.
- In a separate pan with lid, steam the mussels in the ½ cup of water until they open. Discard the mussels that stay closed.
- Add the mussels to the soup, plus 2 tablespoons of the mussel liquid.
- Ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herbs.
- Garnish with the basil, coriander and fresh chillies.
- In a separate bowl, dish up the rice and garnish with spring onions and sesame seeds.
- Serve with the peanuts and lime wedges on the side.
