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Mussels cooked in my Laksa broth, with tofu, spring onions, chilli and coriander.
This recipe is a great way of using the Laksa paste in my Laksa recipe. Mussels work very well with their slightly sweet taste complimenting the Laksa broth. Serve either as a starter or a main course along with some noodles.
Serves two
Cooking time 10 minutes
Half of Laksa paste – see my Laksa recipe if making this first
2 Kg live rope grown Mussels – see below for preparation
Handful of pre fried Tofu pieces
3 large red chillies – cut into thin strips
3 spring onions – cut on diagonal
Handful of fresh coriander leaf – roughly chop
500ml coconut milk
500ml fish stock
1 tbsp. fish sauce
1 tbsp. dark soy sauce
1 tbsp. brown sugar
1.5 tbsp. vegetable oil
To prepare mussels: Rinse thoroughly under running water, then soak mussels in a large bowl of water for 10 minutes. Discard water, rinse again then discard any mussels that are already open. Remove beards (most will pull off, but some may require scissors) and scrape off any barnacles. Set aside ready to cook.
To cook: Start by heating 1.5 tbsp. vegetable oil in a deep soup/stock pot (you need one with a lid) over a medium high heat. Add the curry paste and fry (stirring frequently) for 6-7 minutes until the paste is very aromatic and starts to split from the oil. Make sure you do not burn the paste, add a little of the fish stock if it catches on the pan. Next add the fish stock and the coconut milk, stir until combined then bring to boil then reduce to a simmer. Add the tofu pieces, 1 tbsp. fish sauce, 1 tbsp. soy sauce and 1 tbsp. brown sugar then stir well until combined. Add the cleaned mussels then increase heat to bring back to a simmer, place the lid on the pan, and let the mussels cook for 3 minutes. Next add the sliced chilli, spring onions and coriander, replace lid and simmer for a further minute then serve.
Please browse my many other recipes including my original Laksa
Laksa broth with noodles, tofu, tiger prawns, boiled egg and coriander garnish.
Laksa is my among my favourite dishes, its like a cuddle in a bowl. I have had this dish many times across South East Asia, and I can confidently say my recipe stands up to the very best. There are many different types of Laksa rather than it being a single dish, with many different styles from regional cuisines. My version is based on the classic curry Mee Laksa soup from Penang region of Malaysia.
The flavour of this dish comes from a wonderful curry paste which contains 24 ingredients in perfect harmony. It is fried to release all its flavours then coconut milk, fish stock, soy sauce and fish sauce are added. The dish is assembled in a bowl with cooked noodles on the bottom, broth ladled over the top then pieces of cooked tofu are added along with sliced spring onions, cooked tiger prawns, a boiled egg and a coriander garnish.
This might sound complicated, but its not. Its actually quite easy to make with results guaranteed to impress any foodie friends.
Please also view my recipe Mussels in Laksa Broth which is an excellent way to use the other half of the Laksa paste.
Notes: This recipe only uses half the paste, the other half can be frozen or stored in an airtight refrigerated container for up to 7 days. For the Tofu use pre fried pieces of silken tofu, either buy pre fried (available from Chinese supermarkets) or cut silken tofu into squares and fry in hot oil until golden brown. These can be portioned and kept in freezer for next time. For noodles I have used egg noodles but traditionally a mixture of rice and egg noodles is used, this is purely a personal preference. In terms of seafood I have used Tiger prawns but white fish, scallops and other shellfish can be added.
This recipe is for two people
Preparation time 25 minutes, cooking time 15 minutes
For the curry paste:
2 red bird eye chillies – stalk and seeds removed
2 large red chillies – stalk and seeds removed
1 large green chilli – stalk and seeds removed
2 heaped tsp ground coriander
1 heaped tsp smoked paprika
1 heaped tsp ground cumin
1 heaped tsp ground turmeric
2 tsp medium hot chilli powder
2 medium sized brown onions – peeled
2 sticks lemon grass – bruise, inner part only, thinly sliced (for smoother paste)
Thumb sized piece root ginger – peel, finely chopped (for smoother paste)
Generous handful of peanuts
6 cloves garlic – peel
2 tbsp. vegetable oil
2 tsp shrimp paste
2 tsp tamarind paste
3 heaped dessert spoons brown sugar
2 tbsp. fish sauce
2 tbsp. dark soy sauce
2 tbsp. hopped coriander stalks
Juice and zest of 1 lime
3 karrif lime leafs
4 cardamom pods
3 black peppercorns
Method: Add all the ingredients to a mini blender (or mortar and pestle) and blitz until a smooth paste is formed. Slicing the lemon grass and ginger before helps make a smoother paste. Use Half the paste for two portions, the remainder can be frozen (it keeps its flavours well) or stored in a refrigerated airtight container for up to 7 days. Please view my Mussels in Laksa Broth which is an excellent way to use the other half of the paste.
4-6 large tiger prawns – devein but keep in shell and head on,
Generous handful of pre fried tofu pieces – see notes in opening section
2 hard boiled eggs – add eggs to boiling water for 8-10 minutes, shell and half
2 portions of cooked egg noodles – see notes in opening section
4 spring onions – sliced on diagonal into 2-3cm lengths
Generous handful of coriander leaf – roughly chop
1 tbsp. dark sauce
1 tbsp. fish sauce
1-2 tbsp. vegetable oil
500ml fish stock – can use chicken as alternative
500ml coconut milk – do not use half fat, doesn’t work 😦
1 lime cut into wedges – to serve
Brown sugar – only use if required to balance flavour
Method: Start by heating 1-2 tbsp. vegetable oil in a deep frying pan or wok then add the paste. Stir fry for 6-8 minutes until the oil starts to separate from the paste. Add the coconut milk and fish stock and heat until it starts to boil then reduce to a simmer for 5 minutes. Add a tbsp. of fish sauce and dark soy sauce then taste test, if it requires more seasoning add a little extra, if it is too strong add a little sugar to balance it.
Heat 1 tbsp. of vegetable oil in a separate frying pan over a high heat. Once oil is smoking hot add the prawns and cook for approx. 90 seconds on each side, just until the prawns turn pink, then remove from heat and drain on absorbent paper. The hot stock will finish the prawns off, so make sure you do not over cook them.
Bring the laksa broth back to the boil then turn off heat and serve. Place the cooked noodles on the bottom of the bowl, then ladle the hot broth over the noodles. Add pieces of pre cooked tofu, sliced spring onions, boiled egg halves, the cooked tiger prawns and a little chopped coriander to finish. Enjoy.
A fragrant, spicy broth with egg noodles and chicken. Garnished with coriander, sliced chillies, cucumber, boiled egg and beansprouts.
This recipe is inspired by the wonderful fragrant noodle soups enjoyed across South East Asia.
The broth is made from chicken stock flavoured with a fresh homemade curry paste. This is simmered for around 45mins to an hour to bring out all the flavours in the paste. Cooked chicken is laid on top of cooked egg noodles in a deep soup bowl. The broth is ladled on top then the bowl is completed with the garnishes.
I don’t really think the pictures do this recipe any justice. I will be making this one again for certain!
This recipe can easily be adapted for seafood such as prawns, mussels and white fish. For a vegetarian option use tofu, substitute salt for seasoning and use vegetable stock.
4 red bird eye chillies (remove seeds for less spicy)
1 red bell pepper
1 whole medium garlic bulb
2 sticks lemon grass (bruise and use inner part only- thinly slice)
3 small red onions
Thumb sized piece root ginger (peeled and chopped)
Teaspoon of tamarind pulp (or pure if unavailable)
Teaspoon of shrimp paste
Tablespoon of fish sauce
2 Tablespoons of brown sugar (palm if available, demerara if not)
2 lime leafs (thinly sliced)
Teaspoon ground turmeric
Teaspoon ground cumin
Teaspoon ground coriander
4-5 coriander stalks
Put all the ingredients in a mini chopper or mortar and pestle and form a smooth paste. Chopping the ginger and lemongrass before hand makes this job easier.
1.5 litres of chicken stock
1 hard boiled egg (remove shell and slice in half)
2 portions of medium egg noodles (cook as per packet instructions)
2 small handfuls beansprouts
6 slices of cucumber (slice on diagonal)
200-250g Cooked chicken slices (bring to room temperature before adding to dish)
Tablespoon of chopped coriander leaf
1 large red chilli thinly sliced
Ferret chef 