Singaporean Seafood Laksa

THE KITCHEN ALCHEMIST
22Ingredients
60Minutes

Ingredients

US|METRIC
  • monkfish
  • king prawns
  • seafood
  • 2 cans coconut milk (– I used reduced fat, it’s significantly less naughty and the taste isn’t sacrificed)
  • 2 cans cold water (volume in)
  • 2 lemongrass stalks
  • 1 ground turmeric (level tablespoon)
  • 1 ginger (2” piece of, peeled)
  • 1 galangal (2” piece of, peeled)
  • 50 milliliters fish sauce (or 25mls fish sauce and a tablespoon shrimp paste)
  • 75 grams macadamia nuts
  • 4 kaffir lime leaves (fresh, if you don’t have an oriental supermarket near, Sainsburys are now doing these in little sachets where the fresh herb pouches are)
  • 10 shallots (peeled)
  • 2 cloves garlic (peeled)
  • 1/2 lime
  • 3 teaspoons white sugar
  • 2 cold water (minutes before they are done and sit them in, waiting to be used later)
  • 2 green chillies (or red, if you want it hot)
  • 1 pork stock cube (shaped cheat)
  • 1/4 cucumber (peeled, cored and cut into matchsticks)
  • 3 coriander leaves (/ mint and bean sprouts for garnish)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    PlanShop