Seafood Laksa Soup

seafood laksa soup
  • Yield: 4 soup bowls
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

    601.2
  • Fat

    40.6 g
  • Saturated Fat

    15.4 g
  • Polyunsaturated Fat

    6.8 g
  • Cholesterol

    0.0 mg
  • Sodium

    1,400.9 mg

Seafood Laksa soup. Very delicious Malaysian seafood soup with shrimp, bean sprouts, and fresh coriander. You may also like Fried Shrimp Wontons.

Seafood Laksa Soup

Ingredients

  • 2 pounds (960 g) raw medium shrimp,shelled and deveined (set the shells,heads and tails aside)
  • 1/3 cup (80 ml) vegetable oil
  • 2-3 fresh red chilies, seeded and finely chopped
  • 1 onion, peeled and roughly chopped
  • 3 cloves garlic, peeled and halved
  • 3/4-inch(2 cm) piece ginger
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 3 stems lemon grass, white part only,chopped
  • 1-2 teaspoons shrimp past
  • 2½ cups (625 ml) coconut cream
  • 2 teaspoons brown sugar
  • 4 kaffir lime leaves,crushed
  • 1-2 teaspoons fish sauce
  • 6½ oz (200 g) packet fish balls
  • 6½ oz (200 g) packet tofu puffs
  • 8 oz (240 g) dried rice vermicelli
  • 8 oz (240 g) bean sprouts
  • 4 tablespoons fresh mint, chopped(to serve)

Method

Step 1

To make the shrimp stock, heat 2 tablespoons of vegetable oil in large heavy pan. Add reserved shrimp shells, heads, and tails. Stir until heads are bright orange, then add 1 liter water. Bring to a boil, reduce the heat and simmer for 15 minutes. Strain broth through a fine sieve, discarding shells.

Step 2

In a food processor, combine the chili, onion, garlic, ginger, turmeric, coriander, lemon grass, and 1/4 cup (60 ml) of shrimp stock. Process until finely chopped.

Step 3

Heat remaining vegetable oil in sauce pan and add the chili mixture and shrimp paste. Stir over low-heat for 3-5 minutes.

Step 4

Pour in remaining shrimp stock and simmer for 10 minutes. Add the coconut cream, brown sugar, lime leaves and fish sauce. Simmer for additional 5 minutes.

Step 5

Add the shrimps and simmer until just pink. Add the fish balls and tofu puffs and simmer gently until just heated through.

Step 6

In a bowl of boiling water, soak the rice vermicelli for 2 minutes. Drain and divide seafood Laksa soup among serving bowl. Top with bean sprouts and ladle seafood Laksa soup over top. Sprinkle with fresh mint and coriander.

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