Singapore laksa (Marc Fosh)

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  • Serves: Up to 10 people

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Marc Fosh's singapore laksa and spicy seafood noodle soupMarc Fosh's singapore laksa and spicy seafood noodle soup

Serves: 4
Preparation time: 10 mins
Cooking time: 25 mins


1. For the laksa paste, place all the ingredients in the Braun Multiquick 5’s hand blender chopper accessory and pulse to a fine puree. Set aside.

2. For the soup, heat the olive oil in a heavy-bottomed pan and fry the onion over a low heat. Add the laksa paste, white wine, soy sauce, fish sauce, coconut milk and lime leaves and stir the ingredients.

3. Bring to the boil, add the fish stock and then reduce to a low heat for 20 minutes. Add the fresh egg noodles and mussels, cook for 1 minute and then add the prawns.

4. Simmer for 2-3 minutes in an uncovered pan, then divide into deep bowls. Sprinkle with coriander and spring onions and serve.


Marc Fosh's tip

The seafood in this recipe can be substituted with beef or chicken – just brown the meat before adding to the laksa.

This recipe was prepared using the Braun Multiquick 5’s hand blender with its chopper accessory.



• 12 raw large prawns, peeled
• 24 fresh mussels, bearded and scrubbed
• 150ml dry white wine
• 1 onion, finely chopped
• 4 tbsp olive oil
• 600ml fish stock
• 2 kaffir lime leaves
• 300ml coconut milk
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• 350g fresh egg noodles
• 2 tbsp fresh coriander leaves, chopped
• 2 spring onions, finely chopped

Ingredients for laksa paste

• 3 garlic cloves
• 2 tbsp fresh ginger
• 1 lemon grass stalk, pre-cut
• 1 bunch of coriander
• 2 fresh red chillies with stalks removed
• 1⁄2 tsp ground turmeric
• 2 tbsp olive oil

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