For the laksa paste 
3 medium red chilies (deseeded)
2 tsp dried shrimp paste 
1 onion, chopped 
2 stems lemon grass, outer layer removed and sliced
1 thumb ginger, peeled
2 tsp    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 

1. 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. 

2. To make the laksa: Cook the rice as per the instructions on the pack and set aside.

3. Heat the oil in a pot over medium heat and add the laksa paste. Sauté for 2 minutes.

4. Add the coconut milk and stir, then leave to simmer gently for 10 minutes. 

5. 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.

6. Add the prawns cook for 5 minutes, until the prawns turn a to a pretty pink colour.

7. In a separate pan with lid, steam the mussels in the ½ cup of water until they open. Discard the mussels that stay closed. 

8. Add the mussels to the soup, plus 2 tablespoons of the mussel liquid. 

9. Ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herbs.

10. Garnish with the basil, coriander and fresh chillies.

11. In a separate bowl, dish up the rice and garnish with spring onions and sesame seeds.

12. Serve with the peanuts and lime wedges on the side.