Spicy Seafood and Noodle Soup
Laksa Paste:
3 cloves garlic
2cm fresh ginger
1 lemon grass stalk
6 coriander (cilantro) plant roots
2 fresh red cayenne (hot) chilli’s
1/2 tsp ground turmeric
2 Tbsp peanut oil
Soup Base:
12 raw large whole tiger or king prawns
24 fresh mussels, bearded and scrubbed
1/2 cup dry white wine
1 finely chopped onion
4 Tbsp 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 Tbsp soy sauce
Garnish:
chopped fresh coriander leaves
2 spring onions finely chopped (green parts only)
350 grams 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 sauté 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 sautéed 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.
Note:
An equally delicious variant can be made substituting chicken breast for the seafood.