Seafood Laksa

• None None Laksa paste
• 2 cloves garlic, sliced
• 4 None spring onions, chopped
• 4 None small red chilies, seeded
• 10 sprigs fresh cilantro, coarsely chopped
• 1 stalk lemongrass, chopped
• 1 tbsp chopped fresh ginger
• 1 tbsp sesame oil
• 1 tsp shrimp paste
• 1/2 tsp ground turmeric
• 1 tbsp ground cumin
• 1 tsp brown sugar
• None None Seafood Laksa
• 1 tbsp peanut oil
• 4 cups fish stock
• 1 (13.5 oz) can coconut milk
• 13.5 oz small crabs, cleaned, gills and guts removed, quartered
• 9 oz small mussels, scrubbed, beards removed
• 9 oz medium raw shrimp, peeled, deveined
• 7 oz small squid, cleaned, scored, cut into strips
• 10.5 oz firm white fish fillets, cut into 1 1/4 inch pieces
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 lb fresh rice noodles, rinsed under hot water
• 1 bunch fresh mint
• None None bean sprouts and chili or sambal oelek, to serve

1. For the laksa paste, blend or process all ingredients to form a paste.
2. Heat oil in a wok. Cook laksa paste, stirring constantly, for 3 mins, or until aromatic. Add stock. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins. Add coconut milk and bring to a boil. Add crab and simmer, uncovered, until beginning to change color. Add mussels and stir through. When simmering again, add shrimp, squid and fish. Simmer, uncovered, until seafood is just cooked through. Remove from heat and add lime juice and fish sauce.
3. Divide noodles between serving bowls. Ladle soup over top then garnish with mint and bean sprouts. Serve with extra chili or sambal.

laksa paste, garlic, spring onions, red chilies, cilantro, stalk lemongrass, fresh ginger, sesame oil, shrimp, ground turmeric, ground cumin, brown sugar, laksa, peanut oil, fish stock, coconut milk, crabs, mussels, shrimp, white fish, lime juice, fish sauce, fresh rice noodles, mint, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/32173 (may not work)