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Seafood Laksa


  • Heat a little oil in a wok (or large non-stick pan) and gently saute the capsicums, red onion, lemongrass, garlic and chillies until softish. Then add the curry powder, sambel, paprika, salt and sugar. Mix well and cook for a minute or two to toast. 
  • Transfer the mixture to a food processor with the water and blend. Then return the to the wok with the coconut milk and stock. Mix well, bring to the boil and gently simmer for about 12 mins. Taste for seasoning.
  • Turn the heat down and cook the fish, mussels and salmon in the sauce, removing as ready (adding the scallops very briefly at the end and discarding any mussels that don't open).
  • At the same time, soak the noodles in a bowl of hot water until separated. Drain well.
  • To serve, place the noodles, lettuce, beanshoots and seafood in individual large bowls. Pour plenty of the soup over the top and garnish with the coriander and spring onion.


  • vegetable oil
  • 2 large red capsicums, cored, seeded & chopped
  • ½ large red onion, sliced
  • 1 lemongrass stalk, smashed & finely sliced
  • 2 garlic cloves, crushed
  • 4 small red chillies, chopped
  • 1 tbsp curry powder
  • 1 tbsp sambel oelek (or any other chilli paste)
  • ½ tspn paprika
  • 1 tspn sea salt flakes
  • 1 tbsp shaved palm (or soft brown) sugar
  • ½ cup water
  • 3 cups coconut milk
  • 1½ litres chicken (or vegetable) stock
  • 12 green prawns, peeled & deveined
  • 150-200 gm firm fish, cubed
  • 18 mussels, debearded
  • 150-200 gm salmon, cubed
  • 8-12 scallops, cleaned
  • 1-2 packets hokkien noodles
  • ¼ iceberg lettuce, finely sliced
  • 1 handful beanshoots
  • fresh coriander sprigs
  • 2 spring (green) onions, shredded on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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