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

Thai-style mussel and prawn laksa soup with rice

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    For the laksa paste
    3 medium red chilies (deseeded)
    10 ml dried shrimp paste
    1 onion, chopped
    2 stems lemon grass, outer layer removed and sliced
    1 thumb ginger, peeled
    10 ml turmeric
    1 tbsp water

    For the laksa soup
    1 1/2 cups Spekko Long Grain Parboiled Rice
    1 tbsp canola oil
    2 X 400 ml cans of coconut milk
    100 g baby corn
    4 pack bok choy, separated into leaves
    110 g bean sprouts
    1 lime, juiced
    Salt to taste
    +/- 2 tbsp sugar, or to taste

    16 large prawns, shelled and deveined
    500 g fresh mussels, debearded and cleaned
    ½ cup water

    To garnish and serve
    fresh basil
    fresh coriander
    fresh chillies, sliced
    spring onions, sliced on the diagonal
    sesame seeds
    peanuts
    lime wedges

Method

    1. To make the paste: Place the chillies, dried shrimp paste. Onion, lemon grass, ginger, turmeric and water in the bowl of a food processor. Blend until smooth.
    2. To make the laksa: Cook the rice as per the instructions on the pack and set aside.
    3. Heat the oil in a pot over medium heat and add the laksa paste. Sauté for 2 minutes.
    4. Add the coconut milk and stir, then leave to simmer gently for 10 minutes.
    5. Add the baby corn, bok choy leaves and three-quarters of the beansprouts and the lime juice. Season with salt and sugar, then bring back to a simmer.
    6. Add the prawns cook for 5 minutes, until the prawns turn a to a pretty pink colour.
    7. In a separate pan with lid, steam the mussels in the ½ cup of water until they open. Discard the mussels that stay closed.
    8. Add the mussels to the soup, plus 2 tablespoons of the mussel liquid.
    9. Ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herbs.
    10. Garnish with the basil, coriander and fresh chillies.
    11. In a separate bowl, dish up the rice and garnish with spring onions and sesame seeds.
    12. Serve with the peanuts and lime wedges on the side.