Laksa Seafood Pasta

Based on 4 ratings













East meets West in this pasta dish inspired by the flavors of one of Southeast Asia’s popular noodle soups -laksa!

Let's start cooking!

Shallots, garlic, fresh ginger, large red chili and turmeric root in a blender

Step 1 - Blend rempah(spice paste)

  • In a blender, blend shallots, garlic, fresh ginger, large red chili and turmeric root until smooth. If mixture is too dry, you can use water to help you achieve a smooth consistency.
Blended spice paste and lemongrass in a pan

Step 2 - Fry rempah (spice paste)

  • In a pan, fry blended ingredients on a medium-low heat for 5 minutes until fragrant, then add in lemongrass and ½ cup water.
Coconut milk added into a pan with spice paste

Step 3 - Make laksa sauce and season

  • Once it starts simmering, add in 1 cup coconut milk and 4 Tbsp fish sauce. Simmer for 10 minutes.
  • Season with 1 Tbsp sugar. You can add in salt and more sugar, if needed.
Mussels, Prawns and Scallops added into laksa sauce

Step 4 - Cook seafood

  • Add seafood to sauce and let it sit for 1 minute, close the lid and turn the fire off to let the rest of the seafood steam in the sauce for at least 5 minutes.
    If you are not using the seafood immediately after cleaning, store in fridge to keep fresh.
Spaghetti in a pot of hot water

Step 5 - Cook pasta

  • Cook pasta according to packet instructions.
  • Once cooked, add in 2 Tbsp vegetable oil so that the pasta won’t stick together. {tips}Long and thin pasta types, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine are typically paired with rich, meaty sauces. Twist and tube-shaped pastas, like penne and fusilli, are typically paired with pesto and bolognes.(tips)

Garnish and Serve!

Seafood laksa pasta in a bowl

Place pasta in a bowl, topped with blanched bean sprouts, ginger flower before pouring the hot creamy sauce over the pasta. Garnish with julienned cucumbers, chopped spring onions, crispy salted fish and lime wedge

Enjoyed our recipe?

Tap on the number of stars