Seafood Laksa Soup

  • 1 lb seafood of your choice
  • Coconut oil; as needed
  • 4 shallots; minced
  • 4 cloves garlic; minced
  • 3 inches ginger; minced
  • 2 Tbsp red curry paste
  • 1 can whole fat coconut milk
  • 2 cans fish stock
  • 3 Tbsp sugar
  • 1 Tbsp fish sauce
  • 2 kafir lime leaves
  • 7 ounces tofu (we like soft)
  • 1/4 cup bamboo shoots
  • 1 carrot; cut into half moons
  • 2/3 cup broccoli florets

Additional ingredients:

  • Rice noodles; cooked
  • Basil; for garnish

Heat a soup pot on medium heat with enough coconut oil to coat the bottom. Add shallots, garlic and ginger and cook, stirring constantly, until soft and fragrant. Add curry paste, coconut milk, stock, sugar, fish sauce and lime leaves and mix well to combine. Bring to a low simmer and add tofu, bamboo shoots, carrots, and broccoli. Cook for 4-5 minutes, then add fish, cook for another 3-5 minutes until fish is cooked and remove from heat. Serve over rice noodles garnished with fresh basil.

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