This Thai noodle soup is a flavour packed, comforting dish. If you love our Chicken Thai laksa this easy Seafood laksa recipe is for you. One pan and ready in under 30 minutes, this dish can bring you delicious flavour even on a busy week night. Let us show you how.
We are big fans of both Thai food and seafood so this dish is the perfect mix. We used a store purchased paste for this recipe, to make it truly quick and easy. Layering it with a range of garnishes to create additional flavour and texture, for an authentic Thai experience. And if you love the sweet, chilli, sour and saltiness of Thai food, don't miss our popular Thai seafood salad.
Laksa ingredients and substitutions
- Fresh mussels and clams - one of the great things about this dish is it works with a variety of seafood. So use whatever is available and sustainable in your region.
- Noodles - Vermicelli or rice noodles work great with laksa. We also love to use thicker pad Thai noodles, as they get coated with the delicious laksa sauce. It's really just down to personal preference.
- Oil - we use canola but your favourite non flavoured cooking oil is fine.
- Laksa paste - You can buy some good quality laksa pastes, which are a great option for an easy laksa. Available in most supermarkets, or check out your nearest Asian store.
- Coconut milk - Buy the best quality coconut milk that you can afford, this is going to bring a yummy creaminess to the dish.
- Courgettes - or zucchini depending on where you live.
- Eggplant - or aubergine, we love the texture they bring to a curry and how they absorb the flavours, yum! But if they aren't available to you, you can substitute with a little extra courgette.
For additional flavour and texture go crazy with your favourite garnishes, we love:
- Crispy shallots
- Mung beans / bean sprouts
- Fresh coriander / cilantro
- Red chilli's.
How to prepare and clean seafood?
For this recipe we used fresh mussels and clams, to prepare them:
- For the mussels give them a good scrub with steel wool and pull of the beard. If any shells are broken or cracked discard them.
- When preparing the clams make sure you purge them in cold fresh water, so they spit out any sand. Your fishmonger may have already done this for you. But if not simply soak them over night, in lightly salted water.
If you are using other types of seafood, take a look at advice for choosing and preparing seafood.
How to make an easy laksa?
If you want to bring delicious flavours to your dinner even on the busy days, this one pan easy seafood laksa is the dish for you.
Once the seafood has been prepared, heat a fry pan to a medium heat. Then cook off the eggplant until golden and soft then set aside. Prepare your noodles according to the instructions of the packet.
Then add half the cooking oil and laksa paste to the fry pan, cooking the paste for a few minutes. This will give off an amazing aroma. Then add the coconut milk and mix well into the paste.
Next add the seafood, courgettes and eggplant to the fry pan and allow the simmer for 3-5 minutes. Until the mussels and clams have opened. For any that don't open allow another minute to cook, but if they remain closed discard them.
To serve, drain the noodles and place in serving bowls. Evenly arrange the seafood in the bowls then pour the remaining sauce on top. Top with your favourite garnishes, serve and enjoy the slurping goodness!
Where does laksa originate from?
It is believed that laksa originally come from a fusion of Chinese cuisine with the noodles and South East Asian flavours with the curry. Now most South East Asian countries have their own variation of the dish. As well as Thai, Malaysian and Singapore laksa's are also popular dishes.
This is a great base recipe for using with a range of proteins. Prawns and white fish work amazingly as well or if you aren't a seafood fan chicken is delicious too.
So enough talking we have made ourselves hungry describing this dish to you. Time to get cooking... enjoy!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara.
Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food every day. Try new cuisines and gain a new level of confidence in the kitchen.
Sara understands what it's like preparing weekly dinners for a busy family of five. She likes to create healthy recipes, that are easy to whip up and full of flavour which the whole family can enjoy.
- 1 kg Mussels (2.2 lbs) Scrub clean, de beard (See note 1)
- 500 g Clams (1.1 lbs) Purge for 24 hours
- 2 portions Pad Thai or rice noodles
- 100 ml Canola Oil (3.3 fl oz)
- 230 g Laksa Paste (8.1 g)
- 600 ml Coconut Milk (20 fl oz)
- ½ Eggplant / aubergine sliced cm thick rounds
- 2 Courgette / zucchini sliced ½ cm rounds
- Crispy Shallots
- Mung Beans / bean sprouts
- Fresh Coriander / cilantro
- Red Chilli thinly sliced
- Heat a fry pan to a medium heat and add ½ of the canola oil. Add the eggplant slices and fry until golden brown and soft, remove from the heat and set aside.
- Boil a jug of water. Place the noodles into a bowl and pour over the boiling water.
- Heat a wok to a medium heat, add the remaining oil then add the laksa paste.
- Fry the laksa paste for 2-3 minutes then add the coconut milk and mix well.
- Add the mussels, clams, cooked eggplant and courgette slices and simmer for 3-5 minutes, until the mussels and clams have opened. Discard any unopened shellfish.
- Drain the water off the noodles and place into your serving bowl
- Arrange the mussels, clams, courgettes and eggplant over the noodles, pour over the sauce.
- Garnish with fresh mung beans, coriander, crispy shallots and sliced red chilli. Serve and enjoy!