Seafood Laksa

There is something positively Summery about Laksa. Maybe it’s the fragrant lemongrass, the zesty lime or the tropical coconut, but, for me, it’s a perfect meal for a sultry Summer’s evening.

The key to a winning Laksa is the paste. I use a mini blender to make mine but if you do not own any electric whizzardry you could chop very very finely or use brute strength via a pestle and mortar. This is also an excellent arm workout.

Once you have your luscious paste, feel free to veer away from the recipe by using any kind of fish / seafood and any veg you fancy. You could even make this 100% veggie by using veg stock, omitting the fish sauce and adding extra veg (brocolli, mange tout, baby sweetcorn, peas, spinach or bak choi) and some lovely tofu.

This is speedy and easy, leaving you with more time to enjoy a summers evening with a little glass of something wonderful.

Seafood Laksa


  • 5cm fresh ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 red chillies, roughly chopped
  • A small bunch of spring onions, roughly chopped
  • A heaped teaspoon turmeric
  • 1 tablespoon oil
  • 1 400ml can coconut milk
  • 800ml chicken or fish stock
  • 1 lemongrass, chopped in half
  • 1 heaped teaspoon sugar
  • 1 tablespoon fish sauce
  • 2 carrots, peeled and cut into small batons
  • A couple of big handfuls of edamame beans
  • 250g raw prawns
  • 4 white fish fillets, chopped into chunks
  • 300g noodles
  • A bunch of coriander, chopped
  • 1 lime, quartered


  • First of all make your paste by whizzing your ginger, garlic, chilli, spring onions and turmeric in a food processor.
  • Now heat the oil in a pan and gently fry the paste for a couple of minutes.
  • Pour in the coconut milk and stock, lemongrass, sugar, fish sauce, carrots and edamames and simmer for 5 minutes.
  • Add the fish and cook for another 5 minutes. Then add the prawns and cook for just a few minutes more until everything is cooked through.
  • Meanwhile, cook your noodles to the packet instructions and drain.
  • Add the noodles to the finished sauce and serve immediately with a generous scattering of coriander and a lime wedge.

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