Ingredients

The following ingredients have 6 Servings
  • 500g mussels
  • 2 large squid, sliced
  • 300g shrimps, shelled and deveined
  • 300g white fish, cubed
  • 200g fish cakes
  • 400 ml coconut milk
  • 500 ml seafood stock
  • 500 ml water
  • 100 g beansprouts
  • 4 boiled eggs sliced in half
  • 2 stalks spring onions, chopped
  • lime or lemon slices
  • rice noodles
  • fish sauce
  • oil
  • 3 medium red chillies, chopped and seeds removed
  • 1 tsp shrimp paste
  • 4 shallots, peeled
  • 2 stems of lemon grass, outer layer removed and chopped
  • 1 tsp galangal, chopped
  • 1 tsp ground turmeric
  • 1 tbsp water

Instruction

  • Gather all the paste ingredients in a food processor or blender. Blend the ingredients until it forms a paste.
  • Cook rice noodles according to packet instructions.
  • In a separate pot add oil and the paste, stir fry for in medium heat until fragrant.
  • Add seafood stock, water, fish cake, fish sauce (according to your taste) and coconut milk then bring to a boil.
  • Once boiling add mussels, shrimps and squid. Cook for 3 minutes.
  • Add fish and cook for 2 more minutes.
  • Place the noodles in a bowl then pour seafood gravy. Mix in the beansprouts while gravy is hot.
  • Top with 1/2 sliced egg per bowl, spring onions and freshly squeezed lime juice.