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Mixed Seafood Laksa Soup
8-12 oz of mixed seafood (cubed salmon, cod, or other fish, shrimps, calamari, etc)
8 oz vermicelli rice noodles
1-2 tablespoon red curry paste
8 oz unsweetened coconut milk
1 inch ginger, minced or grated
2-3 cloves garlic, minced or graded
1 red/yellow/orange bell pepper, sliced into strips
1 small onion, small diced
cilantro
thai basil
1 tablespoon fish sauce
1 lime quartered
Boil water. Cook vermicelli noodles according to package instructions. Rinse very thoroughly and cut into smaller pieces with kitchen scissors.
In a separate saucepan or pot, heat up 1-2 tablespoons oil. Add ginger and garlic, saute until fragrant. Add red curry and saute 30 seconds or until fragrant. Whisk in the coconut milk slowly to incorporate all red curry paste. Let cook 1 minute. Add fish sauce, bell pepper, and raw mix seafood. Simmer for around 5 minutes until the seafood is cooked. Remove from heat and stir in thai basil.
While the curry is simmering, heat up 1 tablespoon of oil in a small sautepan on medium-high, add onions and fry for 5 minutes constantly stirring. The pan should be hot enough to fry them, not caramelize them, but not so hot as to burn them too quickly.
To plate, divide noodles into deep bowls. Divide the curry over the noodles. Garnish with a teaspoon or t wo of fried onions on top, cilantro and one lime quarter each.
8-12 oz of mixed seafood (cubed salmon, cod, or other fish, shrimps, calamari, etc)
8 oz vermicelli rice noodles
1-2 tablespoon red curry paste
8 oz unsweetened coconut milk
1 inch ginger, minced or grated
2-3 cloves garlic, minced or graded
1 red/yellow/orange bell pepper, sliced into strips
1 small onion, small diced
cilantro
thai basil
1 tablespoon fish sauce
1 lime quartered
Boil water. Cook vermicelli noodles according to package instructions. Rinse very thoroughly and cut into smaller pieces with kitchen scissors.
In a separate saucepan or pot, heat up 1-2 tablespoons oil. Add ginger and garlic, saute until fragrant. Add red curry and saute 30 seconds or until fragrant. Whisk in the coconut milk slowly to incorporate all red curry paste. Let cook 1 minute. Add fish sauce, bell pepper, and raw mix seafood. Simmer for around 5 minutes until the seafood is cooked. Remove from heat and stir in thai basil.
While the curry is simmering, heat up 1 tablespoon of oil in a small sautepan on medium-high, add onions and fry for 5 minutes constantly stirring. The pan should be hot enough to fry them, not caramelize them, but not so hot as to burn them too quickly.
To plate, divide noodles into deep bowls. Divide the curry over the noodles. Garnish with a teaspoon or t wo of fried onions on top, cilantro and one lime quarter each.
