One of my favorite asian soups is laksa. It’s the perfect balance of curry, spice, and cream, with a hint of shrimp (from the shrimp paste). It tastes like you’ve been slaving over the stove all day but in reality, if you can get your hands on store bought laksa paste then it only takes about 15 minutes to make!
In Australia we are lucky enough to have laksa paste in a jar and single meal packets as well as pre-mixed laksa sauce, which is just the paste and coconut milk in a single serving can. The brand that we use is Valcom. I haven’t been able to find it in the U.S. but you might be able to find it at an Asian supermarket.
Here’s the very simple recipe!
Seafood Laksa adapted from Valcom Laksa paste bottle recipe
- 1 tbsp oil
- 1 can Valcom Laksa sauce or Valcom Laksa paste + 1 can coconut milk
- ½ lb seafood marinara mix (fish, mussels, shrimp, calamari)
- ½ cup snow peas (optional)
- Rice noodles
Heat oil in a heavy bottomed wok on medium heat.
Add seafood to the wok and cook until sealed on all sides, about 5 minutes.
Remove seafood from wok and set aside.
Add the laksa sauce to the wok and bring to a boil. Add the seafood and peas back into the wok and cook until warmed through, about 5 minutes.
While the laksa is simmering, soak the rice noodles in boiling water until tender.
Serve the laksa over the noodles.