Recipe: Laksa seafood pasta

Laksa seafood pasta in a bowl
Laksa seafood pasta. Photo credit: Asian Food Network

Recipe courtesy of Asian Food Network

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


Serves 2 people

  • 250g pasta (any pasta of your choice)
  • 80g mussels (cleaned)
  • 100g prawns (cleaned)
  • 100g scallops (cleaned)
  • 50 g salted fish (chopped and fried)
  • 1 cup coconut milk
  • 10 shallots
  • 3 cloves garlic
  • 5g fresh ginger
  • 3 large red chillis
  • 10g turmeric root
  • 1 stalk lemongrass
  • 1.5 cup mint leaves
  • 2 kaffir lime leaves
  • 1 ginger flower (sliced)
  • 1 turmeric leaf (sliced)
  • 20g bean sprouts (blanched)
  • 1 spring onion (chopped)
  • 3 limes (wedged)
  • 4 tbsp fish sauce
  • 100g cucumber (deseeded and julienned)
  • water
  • salt (to taste)
  • sugar (to taste)
  • vegetable oil.


1: Blend rempah (spice paste)

  • In a blender, blend shallots, garlic, fresh ginger, large red chilli and turmeric root until smooth.
  • If the mixture is too dry, you can use water to help achieve a smooth consistency.

2: Fry rempah (spice paste)

  • In a pan, fry the blended ingredients on a medium-low heat for 5 minutes until fragrant, then add in lemongrass and a half-cup of water.
Frying the rempah
Frying the rempah. Photo credit: Asian Food Network

3: Make laksa sauce and season

  • Once it starts simmering, add in 1 cup of coconut milk and 4 tablespoons of fish sauce. Simmer for 10 minutes.
  • Season with 1 tablespoon of sugar. You can add in salt and more sugar, if needed.

4: Cook seafood

  • Add the seafood to the 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 the fridge to keep it fresh.
Adding the seafood to the sauce.
Adding the seafood to the sauce. Photo credit: Asian Food Network

5: Cook pasta

  • Cook the pasta according to the packet instructions.
  • Once cooked, add in 2 tablespoons of vegetable oil so that the pasta won't stick together.

Garnish and serve!

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

Chef's 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 bolognese.