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Singapore Laska
Spicy Seafood and Noodle Soup
For the Laksa paste-
3 cloves garlic
2cm fresh ginger
1 lemon grass stalk
6 coriander (cilantro) plant roots
2 fresh red cayenne (hot) chilis
1/2 tsp. ground turmeric
2 Tbls. peanut oil

For the soup base-
12 raw large whole tiger or king prawns
24 fresh mussels, bearded and scrubbed
1/2 cup dry white wine (Australian chardonnay or riesling is good)
1 finely chopped onion
4 Tbls. peanut oil
600 ml well flavoured chicken or fish stock
2 kaffir lime leaves (or grated rind - zest- of 1 lemon or lime)
300 ml coconut milk
1 Tbls. soy sauce
chopped fesh coriander leaves
2 spring onions finely chopped (green parts only)
350 gms dried egg noodles


Aromatic laksa paste-
Grind all the ingredients into a smooth paste in a food processor or mortar and pestle. Set aside.

Soup base-
Peel prawns and reserve heads and shells.

Heat 2 tablespoons peanut oil in
a deep pan and sear prawn heads and shells until bright pink. Add 1 litre (4 cups) water and 1 tablespoon of salt. Simmer gently until reduced by half. Strain prawn stock, reserving the liquid and discarding the prawn heads and shells.

In a deep stock pan or wok saute sliced onion in 2 tablespoons peanut oil until transparent.

Meanwhile cook the noodles in plenty of boiling salted water until al dente - about 8 minutes. Drain and rinse under cold water until cool.

Add laksa paste to sauteed onion and gently fry for 2-3 minutes.

Add the chicken and prawn stock and remaining ingredients (except mussels and prawn flesh).

Bring to the boil then add noodles and mussels. Cook 1 minute then add prawns. Simmer for 2-3 minutes then serve in deep bowls sprinkled with chopped coriander leaf and finely chopped scallion tips.

Your guests will need a soup spoon and chop sticks.

Wait for the sighs of delight.

Note - an equally delicious variant can be made substituting chicken breast for the seafood.

Preparation Time: 1 hour Serves: 4
Recipe Origin: Singapore
Submitted by:
Andrew C

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