Ingredients

• 250g rice stick noodles
• 4 spring onions, finley chopped
• 2 large red chillies. chopped
• 100g beans sprouts
• 4 thin slices of lime
• 3 tbsp corriander, finley chopped

• 2 garlic cloves, peeled and crushed
• 2 tsp. cumin, ground
• 2 tsp. corriander, ground
• 1½ tbsp. red curry paste
• 500ml coconut milk
• 500ml water or fish stock
• 1 tbsp Thai fish sauce
• 1tbsp soy sauce

Seafood

• 24 mussels
• 12 tiger prawns, peeled
• 8 scallops, roes removed
• 100g cod, chopped into 1cm cubes

Method

1. To prepare the Laksa: cook the noodles in boiling salted water until it is just cooked. Drain well, divide between 4 deep Laksa bowls and place the spring onions, corriander, chilli, bean sprouts and lime on top.
2. Mussels: Steam the mussels until just opened and remove most of them from their shells (leave 8-12 in their shell). Any mussels that don't open discard.
3. To make the soup: in a heavy saucepan pour a little peanut oil and fry the garlic, cumin, corriander powder and red curry paste over a low heat for 2 to 3 minutes. Add the coconut milk, water or stock, soy sauce, fish sauce, salt and pepper, bring to the boil, then reduce the heat to a simmer and add the mussels, prawns, cod and scallops and allow to simmer for 2-4 minutes.
4. To serve:Distribute the seafood among the bowls and pour over the hot soup and set aside for 1 minute for the flavours to infuse. Serve