Seafood Laksa

Ingredients

• 2 Garlic cloves
• 2 cm ginger
• 40 g peanuts
• 2 tbsp peanut oil
• 2 tbsp red curry paste
• 150 ml Vegetable broth
• 400 ml coconut milk
• 200 g rice noodles
• 150 g baby corn
• 150 g sugar snap peas
• 250 g white fish fillet
• 200 g jumbo shrimp (pre‑shucked and deveined)
• 100 g peas (fresh or frozen)
• 2 tbsp Soy sauce
• 2 tbsp coarsely chopped coriander leaves

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Roughly chop the peanuts. Sauté all together in a hot wok with oil for a short time. Add the curry paste, stir briefly, then deglaze with broth and pour in coconut milk. Bring to a boil and let simmer for about 5 minutes.

2. 2.

   Meanwhile, cook the rice noodles according to package instructions.

3. 3.

   Cut the corn into bite‑sized pieces. Wash, trim, and cut the sugar snap peas diagonally. Rinse the fish and shrimp, pat dry, and cut the fish into bite‑sized pieces. Add both with the snap peas, corn, and peas to the laksa and let cook gently for about 5 minutes.

4. 4.

   Just before serving, stir in the drained noodles and season with soy sauce. Garnish with coriander leaves and serve.