- 1 squid tube
- 1 dozen raw king prawns
- 1 small fillet fresh white flesh fish
- 1 onion
- 1 carrot
- 1⁄2 red capsicum
- 2 red chillies (more if you like it hot)
- chopped coriander
- 2 cups bean shoots
- 350 g packet of ready made fresh Singapore noodles
- 3 – 4 tbsp laksa paste
- 400 ml coconut milk
- 400 ml chicken stock
- 2 tbsp SuperSprout Carrot powder
- 1 tbsp SuperSprout Ginger powder
Cut open the squid tube and with the tip of a sharp knife score the inside surface in a criss-cross pattern about 1cm wide then chop the whole lot into bite sized pieces. Peel the prawns leaving the head and tails and remove the gut tract by running knife down the length of it’s back.
Chop fish into bite size pieces.
Pour the chicken stock into a medium pot and bring to the boil. Add seafood and poach for 3 minutes. Remove the seafood and cool in the fridge.
Retain the stock for later.
Prepare the noodles as per maker’s instructions, cool, drain and divide between 4 large soup bowls.
Finely julienne (matchstick slice) the onion, carrot and capsicum and toss in a bowl with the bean shoots, coriander and chopped chillis. Divide this evenly into the four bowls on top of the noodles and then place chilled seafood pieces on top.
In new pot mix the laksa paste with the carrot and ginger powders before turning onto a medium to high heat. Stir paste over the heat for 1 minute before adding the poaching stock and the coconut milk and bring to the boil. Check for seasoning and then ladel the laksa soup over the prepared bowls.
Garnish with extra coriander (or thai basil and Vietnamese mint if available).