Mussel Laksa


  • 45ml peanut oil or vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • 1 tbsp. Laksa paste
  • 400ml chicken stock
  • 1 stick lemongrass, chopped
  • 500gr mussels, cleaned
  • 250ml coconut cream
  • 150g rice noodles
  • 1 lime leaf, finely chopped


Place oil, onions, garlic and Laksa paste and cook in a large cooking pot.

Cook for 3 – 5 minutes over medium heat.

Add chicken stock and lemongrass.

Add mussels and cook until mussels start to open.

Add coconut cream, rice noodles and lime leaf.

Cook for a further 4 minutes.

Serve when all mussels have opened.

Serves 4.

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