A Symphony in Coconut Cream
Journey to the heart of Southeast Asia with our Seafood Laksa, a traditional dish that achieves a flawless balance of fiery spice, bright tang, and natural goodness. The foundation is an exquisitely creamy coconut broth, where the freshest seasonal seafood sits beautifully, infused with an intoxicating mix of aromatic, slow-cooked spices.
Ingredients
- 600ml vegetable stock
- 400ml coconut milk
- 100g Laksa Paste
- 1 lemongrass stalk, halved lengthways and bruised
- 185g medium egg noodles (approx 3 nests)
- 260g skinless, Cod Fillets, cut into chunks
- 150g raw Jumbo King Prawns
- 150g beansprouts
- 1 bunch spring onions, thickly sliced
- 2 eggs, 2 tsps Crispy Fried Onions
- Salt & ground black ppper
- ½ pack coriander, chopped
Instructions
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Bring the stock, coconut milk, laksa paste and lemongrass to the boil in a large pan. Add the noodles, and cook for 3 minutes. Stir in the cod and prawns, and cook for 3 minutes. Add the beansprouts and spring onions, and cook for 2-3 minutes, or until the noodles are tender. Remove the lemongrass.
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Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.