Seafood laksa

Coconut milk is the key ingredient in this nyonya classic, also known as 'laksa lemak'.

• 200g cellophane (mung bean) vermicelli noodles
• 400g hokkien noodles
• 1 tablespoon peanut oil
• 70g (1/4 cup) laksa paste
• 2 x 400ml cans coconut milk
• 500ml (2 cups) Campbell's Real Stock Chicken
• 1 lemon grass stem, white part only, bruised
• 600g firm white fish fillets (such as ling), cut into 3cm pieces
• 12 black mussels, debearded, scrubbed
• 1 bunch snake beans, trimmed, cut into 8cm lengths
• 150g bean sprouts, trimmed
• Fresh mint leaves, to serve
• Lime wedges, to serve

Energy 4190kJ	Fat saturated 39.00g
Fat Total 52.00g	Carbohydrate sugars g
Carbohydrate Total 82.00g	Dietary Fibre 5.00g
Protein 57.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Cook the vermicelli noodles in a saucepan of boiling water for 3 minutes. Add the hokkien noodles and remove from heat. Use a fork to separate the noodles. Drain.

2. Step 2

   Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 3 minutes or until aromatic. Add the coconut milk, chicken stock and lemon grass and stir to combine. Bring to the boil, stirring constantly. Reduce heat to medium-low and simmer for 10 minutes or until well combined.

3. Step 3

   Add the fish, mussels and beans to the pan and cook, covered, for 5 minutes or until the mussels open. Discard any unopened mussels.

4. Step 4

   Divide the noodles and bean sprouts among serving bowls and ladle over the hot laksa. Sprinkle with mint leaves and serve immediately with the lime wedges.