Thai mussel and prawn laksa soup with rice | Spekko Rice
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Thai mussel and prawn laksa soup with rice

Thai mussel and prawn laksa soup with rice

  • Serves: 1
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    Laksa paste:
    3 medium red chillis (deseeded)
    10ml dried shrimp paste
    1 onion (chopped)
    2 stems of lemongrass (outer layer removed)
    1 thumb of ginger (peeled)
    10ml turmeric

    Laksa soup:
    1½ cups Spekko Long Grain Parboiled Rice
    16 prawns (shelled and deveined)
    500g fresh mussels (cleaned)
    2 cans of coconut milk
    1 tbsp canola oil
    100g baby corn
    4 pak choi (separated into leaves)
    110g bean sprouts
    1 lime (juice)
    salt (to taste)
    ± 2 tbsp sugar (to taste)

    Garnish:
    Basil
    Coriander
    Peanuts
    Limes
    Chilli
    Spring onion
    Sesame seeds

    Specialised equipment: food processor

Method

    Paste:

    1. Place all the paste ingredients, plus a tablespoon of water, into a food processor and blend until smooth.

    Laksa:

    1. Add the oil to a pan and, when warm, add the prepared paste and cook over a medium heat for 2 minutes. Add the coconut milk and stir, then leave to simmer gently for 10 minutes.
    2. Cook Spekko Long Grain Parboiled Rice according to instructions on the packet.
    3. When the coconut milk mixture is ready add the baby corn, pak choi leaves and three-quarters of the bean sprouts and the lime juice. Now season with salt and sugar (to taste) then bring back to a simmer, add the prawns, cook for 5 minutes, the prawns should turn a pretty pink colour.
    4. In a separate pan with a lid, steam the mussels with ½ cup water for 5 minutes until all the mussels have opened (discard any mussels that don’t open during cooking).
    5. Add the mussels to the soup and 2 tbsp of the mussel liquid.
    6. Ladle the laksa into four deep bowls, then sprinkle over the remaining bean sprouts and the herbs.
    7. Serve with a side of Spekko Rice.