- 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.
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