Indonesian Seafood Broth
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Mango
- 0.333 cup Peanuts
- 1 stalk Lemongrass (white part only, finely sliced into rings)
- 1 clove garlic cloves
- 1 handful cilantro (leaves picked)
- 4 scallions (sliced into rings)
- 2 green chili peppers (chopped)
- 2 Tbsps Fish sauce
- 2 Tbsps Nut oil
- 1 ½ cups Coconut milk
- 1 ⅔ cups vegetable stock
- 3 Curry leaves
- ⅔ cup peas
- 8 King prawn
- 1 ⅔ cups white fish fillets (e. g. red snapper, cut into bite-sized pieces)
- 1 ⅔ cups mussels
- 7 ozs wide Rice noodles
- soy sauce
Preparation steps
1.
Put half of the mango, the peanuts, lemongrass, garlic, coriander, spring onions, chillies, fish sauce and oil into a food chopper and chop to a coarse paste.
2.
Add the paste to a wok or frying pan and fry briefly. Deglaze with the coconut milk and vegetable stock. Add the curry leaves and peas and bring to the boil.
3.
Add the prawns, fish, mussels and the rest of the mango to the sauce. Simmer over a low heat for 6-8 minutes until just cooked.
4.
Cook the noodles according to the instructions on the packet.
5.
Season the laksa to taste with soy sauce. Drain the noodles and divide between bowls. Spoon the laksa over the top and serve.
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