Ingredients:

⅓ cup peanut oil
2tbsp Laksa Paste 

¼ cup crayfish legs

2 cooked crayfish tails, chopped into small chunks

1 litre chicken stock
500 ml coconut milk
A good pinch salt
200 g paua, sliced

2 cooked crayfish tails, chopped into small chunks

200 g kahawai fillet - cut into bite-size pieces
4 green lipped mussels 

1 kg Hokkien noodles
250 g rice vermicelli – soaked to softened (optional)
1 cup bean sprouts
1 lime - juiced
2 tablespoon fish sauce
½ bunch coriander - to serve
Lime wedges - to serve

Method:

1

Heat the oil in a wok. Fry the Laksa Paste for 5-10 minutes, until the oil floats to the top

Add cray legs and stir through

Add chicken stock,

Coconut milk,

Season with salt.

Bring to the boil, stirring occasionally and simmer for 20 minutes.

2

In the meanwhile, blanch noodles in boiling water for 2 minutes, until soft

Divide drained noodles, bean sprouts between 2 deep serving bowls.

3

During the last few minutes of the soup making process, add in the fish pieces, then the crayfish and, after 1 minute, the paua and mussels

Remove from heat as soon as the fish turns white. Taste, and add lime juice and fish sauce to taste. 

Ladle soup into the serving bowls, whilst distributing the seafood evenly.