Laksa Boullabaisse Recipe

Name: Laksa Boullabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Laksa Paste (can be made ahead of time); 1 inch pieces galangal or ginger; 2 lemongrass stalks, cut into rounds; 1 kaffir lime zest (or key lime); 4 kaffir lime leaves (or bay leaves); 2 dry guajillo or ancho chili peppers; 1/4 cup shallot; 2 cloves garlic; 1/2 teaspoon coriander; 1 teaspoon turmeric; Pinch saffron (optional); 1/4 cup water; The Boullabaisse; 2 lime juice; 1 mandarin orange juice (3 calamansi can be substituted for the lime/orange); 4 cups fish stock (or water); 13.5 ounces can of coconut milk; fish sauce (or salt) to taste; palm sugar (or sugar) to taste; 1/2 cup chopped tomato; 1/2 pound firm fleshed fish (I used uku); 1 pound mussels; 12 ounces noodles (ramen, rice, soba all work); 1/3 cup laksa curry paste; 1 tablespoon grape seed oil; cilantro for garnish; sriracha, sambal olek, or fresh serrano for added spice

Servings: persons

The Laksa Paste (can be made ahead of time)
1 inch pieces galangal or ginger
2 lemongrass stalks, cut into rounds
1 kaffir lime zest (or key lime)
4 kaffir lime leaves (or bay leaves)
2 dry guajillo or ancho chili peppers
1/4 cup shallot
2 cloves garlic
1/2 teaspoon coriander
1 teaspoon turmeric
Pinch saffron (optional)
1/4 cup water
The Boullabaisse
2 lime juice
1 mandarin orange juice (3 calamansi can be substituted for the lime/orange)
4 cups fish stock (or water)
13.5 ounces can of coconut milk
fish sauce (or salt) to taste
palm sugar (or sugar) to taste
1/2 cup chopped tomato
1/2 pound firm fleshed fish (I used uku)
1 pound mussels
12 ounces noodles (ramen, rice, soba all work)
1/3 cup laksa curry paste
1 tablespoon grape seed oil
cilantro for garnish
sriracha, sambal olek, or fresh serrano for added spice

1
Place the dry chilis and saffron in hot water and allow to soften/steep. Add all the remaining ingredients and blend until smooth.
2
Place a Tablespoon of oil in a large stock pot and heat the laksa paste to release the fragrance. Heat for about 3-5 minutes, but do not brown.
3
Add the fish stock or water and bring to a simmer.
4
Add the tomato and simmer for another 15 minutes, or until tomatoes soften.
5
Add coconut milk.
6
Add cubed fish and mussels and cover to let mussels open.
7
Add citrus juice, fish sauce and sugar to taste.
8
In a separate pot, boil water and quick boil the noodles al dente.
9
Serve the laksa boullabaisse over noodles with cilantro garnish and optional sriracha, sambal oelek or fresh serrano peppers for spicier flavor.

516

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: The Laksa Paste (can be made ahead of time), 1 inch pieces galangal or ginger, 2 lemongrass stalks, cut into rounds, 1 kaffir lime zest (or key lime), and more.

Yes, Laksa Boullabaisse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Laksa Boullabaisse

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