Simple Seafood Laksa

This is indeed a really simple laksa recipe anyone can make at home.

It's not as authentic as a Penang Laksa or a Sarawak Laksa,

but this is good laksa and still a nice, comforting dish for a cold night...

and Brisbane has been cold and windy this week.

INGREDIENTS (Serves 4)

150g to 200g Rice Vermicelli Noodles
1 Tbsp Peanut Oil
1/4 Cup good-quality Laksa Paste
750ml Fish or Vegetable Stock
400ml Coconut Milk (I use light) 
750g Green Prawns, de-veined, shelled, tails on
200g Scallops, no roe
100g Bean Sprouts, trimmed
12 Button Mushrooms, quartered
1 Tbsp Lemon Juice
1/2 Cup Fresh Coriander, coarsely chopped, plus extra to serve
Sea Salt

Optional Ingredients
100g Tofu, thinly sliced
1 Red Capsicum, thinly sliced
Hard Boiled Eggs (1 per person), thinly sliced
1 Small Red Chilli, seeds removed, cut into thin strips, to serve (If you like spice)
2 Tbsps Chopped Peanuts, to serve
Fried Asian Shallots, to serve (available in the asian food aisle at the supermarket)


METHOD

Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.

Place oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1 minute.

Stir in the stock, bring to the boil, then add the coconut milk and simmer for 4 minutes.

Add the green prawns, scallops,tofu, mushrooms and capsicum and cook for 2 minutes before adding 1 teaspoon of salt and the lemon juice. Combine well.

Divide the noodles between serving bowls, top with the bean sprouts, egg slices and the coriander.

Pour the laksa soup over the noodles, dividing the seafood equally among the bowls.

To Serve: Garnish with slices of chilli, peanuts, shallots and the extra coriander.

NOTE:
Fish, beef, chicken, pork can all be substituted for the prawns and scallops.