Serves 4 - Main

Ingredients

For the Laksa Paste 1 tsp each finely chopped. Lemon grass, fresh ginger, lemon grass & coriander root. 2 fresh chillies, finely chopped. 1 tsp shrimp paste. half tsp ground tumeric. 3 tbs vegetable oil.

Paste For the Noodle Soup 4 tbs vegetable oil. half red onion, finely chopped. half kilo fresh mussels, cleaned & de-bearded. 1 kilo calamari, sliced down the middle & scored in a crisscross pattern. half kilo flathead fillets, cut into 2-3 cm cubes (white flesh fish can be used). 6 tbs dry white wine. 2 kaffir lime leaves, thinly sliced. The zest of 1 lime can be used as a substitute. 600ml vegetable stock. 350ml coconut milk. 350g Hoken egg noodles. 1-2 tsp soy sauce. 1-2 tsp fish sauce.

1. Place all ingredients in a mortar and, using a pestle, pound to a smooth past. A food processor can also be used.

2. Heat 2 tbs oil in a large saucepan add chopped onion, the mussels and the dry white wine. Cover pan and cook for 4-5 minute or until the mussels start to open. Remove the saucepan from the heat and set aside.

3. In a heavy base fry pan, sauté the laksa paste in the remaining vegetable oil until fragrant. Add the calamari, flathead and lime leaves and sauté for 1-2 minutes, or until the calamari starts to curl. Remove from pan and set aside. Once cool chop the calamari into bite sized pieces.

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