I’ve been pretty busy lately so I’ve been looking for quick delicious meals that I can make in under half and hour. A favourite at the moment due to the cold weather is a simple seafood laksa recipe I have honed. This doesn’t take long to prepare and doesn’t take long to cook and its delicious.

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 4 Adults

Ingredients

  • 1 jar of laksa paste (I use a Valcom Paste Laksa 230g jar)
  • 1 Can of coconut milk (lite or full up to you)
  • 1/2 cup of water
  • 1 packet of rice vermicelli (usually 6 individual balls of vermicelli in the pack)
  • 400 grams seafood mix (john west prepackage is decent and well priced)
  • 100 grams mushrooms
  • 1 carrot (decent sized)
  • 1 red or green capsicum
  • 2 bunches bok choy
  • 2 tablespoons olive oil

Optional:

  • 1 stalk with plenty of leaves of coriander for garnish
  • 2 tablespoons of crushed peanuts

Method

Prepare

  • Prepare the rice vermicelli by placing the required amount (4 balls) into a mixing bowl and adding warm water  and let it sit till ready for serving then drain (15 mins or so)
  • quarter the mushrooms
  • slice the bok choy into decent sized pieces
  • slice the capsicum into  pieces about the size of an Australian 10 cent piece
  • julienne the carrot

Cooking

  1. Heat the oil in a wok until its hot
  2. Add the laksa paste and cook until it is fragrant
  3. Add the harder vegetables first and fry for about a minute
  4. Add the can of coconut milk and the water
  5. Add the seafood mix and mushrooms
  6. Bring to the boil stirring occasionally, check to ensure the seafood is cooked. (You know when the fish starts to flake)
  7. 30 seconds before removing it from the heat stir the bok choy through
  8. Let it sit for a few minutes

Serving

Place the vermicelli in the bottom of each deep bowl and then spoon the laksa into the bowls. Place a couple of the coriander leaves on top and a sprinkle of the crushed peanuts (if you want).

Notes

  • If you want to make it hotter you can add chilli paste or fresh chilli to your desired heat level.
  • You can switch the seafood out for chicken of tofu. I’ve done the tofu option many times but I assume the chicken one should work.
  • You can also add more vegetables if you like or remove the meat all together, its all up to what you like.

I don’t have a photo of this just yet, but next time I make it, I’ll make sure it features on my instagr.am.