Fish Laksa noodle soup

Happy New Year readers... 

I have somewhat been neglecting my little blog over the feasting, skiing and business of Christmas and New Year. But have no fear I have some excellent places lined up. They may not be so frequent as usual as I am under 'strict' spending cuts from Mr D before we move home - the post code stays as SW just a little South of the River...hopefully!

To kick off the recipes for the New Year I've done a delicious and warming Laksa soup with plenty of fish! Add what you wish to make this more veggie, more meaty or more fishy!

You will need for 2/3 people:

1 tsp ground coriander 
1 tsp ground turmeric
3 shallots peeled and finely chopped
1 tsp ground cumin
1/2 tsp ground ginger
2 garlic cloves crushed
2 red chillies seeds removed
2 tbsp fish sauce
small amount of lime zest

for the soup

500g cod - boned and skins removed
packet of uncooked tiger prawns
2 tbsp vegetable oil
can of coconut milk (normal size)
1 tbsp sugar
500mls chicken or vegetable stock
salt and pepper to season
100g egg noodles
juice of 1 lime
handful of beansprouts
spring onion - optional
handful of young spinach

Put ALL the paste ingredients into a blender and whizz to a fine smooth paste - this will be the base of your broth.

Heat 2 tablespoons the oil in a pan and add the paste. cook for 30 seconds or until it goes a darker brown.

Pour in the coconut milk and add the stock, sugar, fish sauce and 300mls of water. bring to the boil and simmer for 15mins.

Whilst this is cooking cut your cod into pieces and cook your noodles. 

Pop the fish and prawns into the soup and poach until the cod flakes. Then add the spinach but leave it on the top so it doesn't go too soggy... take off the heat and serve by dividing the noodles into bowls and spooning over the soup.

Garnish with raw beansprouts and coriander.

Pin It Now!

No comments:

Post a Comment