Coconut Seafood Laksa with Noodles

Laksa is a popular spicy noodle soup found in Singapore and Malaysia. Our Thai Massaman blend works very well as a base for this delicious soup, which usually uses a red curry paste.
Use seafood, firm fleshed fish and or chicken, even boiled eggs to make this soup. Vegetables such as green beans, aubergine, pumpkin, beansprouts work extremely well alongside thin rice noodles. Fresh herbs are very important for giving the Laksa its unique flavour. Use coriander, mint and/or thai basil.

2 tbsps Thai Massaman Curry (non organic)
3 Dried Kaffir Lime Leaves (non organic)
1 tbsp cooking oil
300g fresh prawns – peeled with the tail on
100g of squid, or scallop, mussels (any seafood you prefer)
400ml coconut milk
1 ½ chicken stock cubes
600ml water
Fish sauce – to taste
150g Pumpkin – peeled and sliced ½ -1cm thick
Small handful of cherry tomatoes
Thin rice noodles
1 tbsp fresh coriander leaves
1 tbsp fresh mint or thai basil
Lime juice – for garnishing

Heat a large saucepan with the oil over a medium heat, add the Massaman blend and cook for a minute or two. Add the water and the stock cubes, and raise the heat to medium-high. Allow the stock to come to the boil. Add the lime leaves and the coconut milk. When the coconut milk comes to the boil, reduce the heat and add the pumpkin. Allow to simmer until the pumpkin is tender about 15-20mins. Once the pumpkin is tender (not mushy) season with fish to taste, add the seafood and simmer for a further minutes or two. Throw in the cherry tomatoes and add the noodles. Give the soup a final stir, taste to check the seasoning. Remove from the heat, sprinkle with fresh herbs and serve with a wedge of lime for each person to sprinkle to taste.