Thai Seafood Laksa

Laura Sharrad & Chef Mod

This recipe is proudly brought to you by our friends at Asian Inspirations


Serves: 1

Prep Time: 10 mins

Cook Time: 40 mins

• 6 prawns

• 1 blue swimmer crab

• 3 mussels

• 100g squid

• 1 small eggplant

• 4 pieces fried tofu

• 100g beansprouts

• 150g Egg Noodles

• 1⁄2 jar Valcom Thai Laksa Soup paste

• 1 tsp Squid Brand Fish Sauce

• 1 tsp soy sauce

• 1 small can Valcom Coconut Milk

• 200ml water


1. Heat oil in a wok over medium-high heat.

2. Add in the laksa paste and stir-fry for 1 min.

3. Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.

4. Add the eggplant, crab, squid, and mussels cook for 2 mins. Then add the prawns, deep-

fried tofu and 1 tsp of fish sauce, and cook for 5 mins.

5. Blanch the noodles for 15 seconds and place in a bowl, top with the bean sprouts and

the fresh herbs.

6. Pour the laksa soup over the noodles, then add the seafood on top.

7. Garnish with slices of chilli.

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