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Huey's Laksa


  • Heat ¼ cup oil in a wok (or large heavy-bottomed non-stick pan) and fry the pureed capsicums with the curry powder and paprika until almost dry, stirring regularly.
  • Add the shallots, chillies, salt and chilli paste. Mix well and cook for a few minutes.
  • Then add the stock, coconut cream and lemongrass. Mix well, bring to the boil and rapidly simmer for 10-15 mins.
  • Heat a little oil in a heavy-bottomed pan and seal the chicken on both sides. Then cut in 6 crossways and add to the laksa, together with the mussels and noodles. Stir and briefly cook, removing the mussels as they open (discarding any that don't).
  • When almost ready, add the beanshoots to the wok and cook to heat through. Then taste for seasoning.
  • To serve, spoon the chicken, noodles and laksa into individual bowls and arrange the mussels on top.


  • vegetable oil
  • 2 red capsicums, cored, seeded & pounded (using a mortar & pestle or processed in a food processor)
  • ½ tbsp curry powder
  • ½ tspn paprika
  • 6 shallots (or ½ red onion), finely chopped
  • 2 small red chillies, finely chopped
  • 1 heaped tspn sea salt
  • ½ tbsp chilli paste
  • 1 litre fish stock
  • 375 gm coconut cream
  • 2 small skinless chicken breasts
  • 1 lemongrass stalk, cleaned & cut into 3 pieces
  • 12 mussels, cleaned & debearded
  • 1 packet fresh cellophane noodles (or soaked, dried noodles)
  • 1 good handful beanshoots

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm