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🍽️ Creamy Seafood Laksa

695 kcal · 30 min · 4 servings

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 snow peas
• 250 g white fish fillet
• 200 g tiger prawns (kitchen-ready peeled and deveined)
• 100 g peas (fresh or frozen)
• 2 tbsp soy sauce
• 2 tbsp coarsely chopped coriander leaves

Instructions

1. 1. Peel the garlic cloves and the ginger piece.
2. 2. Finely chop the garlic and ginger.
3. 3. Roughly chop the peanuts.
4. 4. Heat oil in a hot wok.
5. 5. Add the garlic, ginger, and peanuts to the wok.
6. 6. Sauté the mixture briefly.
7. 7. Stir in the curry paste.
8. 8. Deglaze the mixture with the broth.
9. 9. Pour in the coconut milk.
10. 10. Bring the soup to a boil.
11. 11. Let the soup simmer gently for about 5 minutes.
12. 12. Meanwhile, cook the rice noodles according to the package instructions.
13. 13. Cut the corn into small pieces.
14. 14. Wash the snow peas.
15. 15. Trim the ends of the snow peas.
16. 16. Cut the snow peas diagonally in half.
17. 17. Rinse the fish and prawns.
18. 18. Pat the fish and prawns dry.
19. 19. Cut the fish into bite-sized pieces.
20. 20. Add the fish, prawns, snow peas, corn, and peas to the Laksa soup.
21. 21. Let everything cook gently for about 5 minutes.
22. 22. Fold the drained noodles into the soup just before serving.
23. 23. Season the dish to taste with soy sauce.
24. 24. Serve the dish garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 695
• Protein: 34 g · Fett/Fat: 35 g · Carbs: 60 g