Soup of the Day: Seafood Laksa

3 weeks ago

A popular spicy noodle soup in Southeast Asia, full of color, crunch and heat!


Seafood Laksa


4 Tbsps Dried hebi shrimp, soaked in warm water for 30 minutes, drained

¼ kilo Red onions, peeled and chopped

1 Tbsp Chopped garlic

6 Lemongrass stalks, chopped (cut 4 inches from the bottom only)

1 Tbsp Chinese bagoong or dried shrimp paste in a bottle (baliachang)

1 Tbsp Coriander powder

1 tsp Paprika

1 tsp Chili powder

1 tsp Anise powder

1 tsp Ground cumin

1 tsp Turmeric powder

6  Siling labuyo

½ cup Water


¼ cup Oil

6 cups Chicken stock

2 cups Coconut milk

1 Tbsp Brown sugar

½ kilo Snapper fillet, sliced

½ kilo Cuttlefish, trimmed and sliced

½ kilo Big prawns, shelled and cleaned, about 12 pieces

¼ kilo Bean sprouts

12 Fish balls


500g Rice noodles

2 pcs Deep-fried tokwa, diced

6 Tbsps Fried shallots

*Mint leaves

2 Limes, cut in wedges

  1. Combine all ingredients for laksa paste in a blender or food processor, and process until smooth.
  2. Heat oil in a pan over medium heat, and stir in laksa paste. Cook for five minutes.
  3. Add chicken stock, coconut milk, and brown sugar. Bring to a simmer for ten minutes.  Strain.
  4. Put the fishes into a pot and add strained stock. Simmer over medium heat until cooked. Stir in prawns and cook until just done. Add beansprouts and fish balls.
  5. Cook noodles in a boiling water until done. Drain. Divide noodles and fried tokwa cubes into bowls then pour in seafood laksa mix. Garnish with fried shallots, mint leaves. Serve with lime wedges.
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