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Seafood Laksa Soup

Add seafood and take your Laksa to the next level.

Serves 4

  • 5 Massel Laksa Cubes (one cube per cup, plus one cube for the pot or to taste. If you like a stronger flavour just add another cube per cup or water)
  • 1 litre Water
  • 4 portions Rice Noodles prepared as per pack instructions
  • 2 Shallots, cleaned and chopped, cut at an angle
  • 1 cup of Coconut Milk (or to taste)
  • 1 small head of Broccoli, cut into florets
  • 1 small Zucchini cut in small chunks
  • 1 small Baby Bok Choy cut in pieces, hard parts removed
  • ½ a can of Bamboo shoots
  • 250 gr. of Scallops
  • 300 gr. of green prawns, peeled, tails removed
  • 250 gr. white mild tasting fish (I used Ling)
  • 1 Tbsp. of Cashews (per person), roughly chopped.
  • 1 small red Chilli.
  1. In a pan bring the water to boil, add the Massel cubes while stirring.
  2. Add coconut milk.

Your basic Laksa Soup is already ready!  Now refine it by adding the following:

  1. Add the Shallots and Simmer for 1 minute.
  2. Add Broccoli, Zucchini, Bok Choy and Bamboo Shoots while stirring and Simmer for 2 minutes.
  3. Add the seafood while stirring and Simmer for no more than 3 minutes.

Serving Suggestions

Serve the Laksa into 4 bowls.

Add noodles first, then vegetables and seafood and then cover with the Laksa.

Sprinkle with the cashews and decorate with a few pieces of fresh chilli.

Bon Appetit!


Massel products used in this recipe:
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