I’m all into super foods these days, I like to incorporate them into my meals wherever I can and this one in particular. With winter upon us, I often find myself lusting after a meal that can warm me up and leave me wanting more, this is my go-to dish!
Coconut & Quinoa Seafood Soup
Laksa is one of my favorite comfort foods. A good laksa is all about achieving the perfect balance of spicy, sweet, sour and salty flavors. You can make Chicken Laksa, Seafood Laksa or Prawn Laksa, and this version has become a dinner party staple, combining my beloved seafood with leafy greens and quinoa.
1/4 cup laksa paste (laksa paste can vary in heat, so adjust amount to suit your tastes).
1 3/4 cups water, chicken or fish stock
1 3/4 cups can coconut milk
100g red quinoa
1 tsp turmeric
1 red onion, peeled and sliced
1 lemongrass stalk, peeled and bashed with back of your knife (option)
1/2 teaspoon ginger powder (option)
3 cloves of garlic, peeled and finely chopped
400g medium green king prawns, peeled (tails intact), deveined
200g skinless white fish fillet, such as cod, haddock or monkfish
2 cups beansprouts, trimmed
1/2 cup fresh coriander leaves
1 long red chilli, thinly sliced
2 heads book toy
Lime wedges, to serve
1 tablespoon olive oil
1 tbsp tamari or soy sauce
Salt and pepper to taste
Green onions to garnish
Heat oil in a medium saucepan over a medium heat. Add the onions, lemongrass, darling, ginger and turmeric. Sauté for 10 minutes or until onions are cooked, soft and not burned then add coconut milk and stock or water. Bring to a simmer and cook for further 15 minutes.
Strain the contents of the pan through a sieve into a bowl, then return the strained liquid to the pan (discarding what remains in the sieve)and bring back to a simmer. Add the quinoa and cook for 7 minutes, then tip in the prawns and white fish fillet.
Bring the mixture back up to simmer and place the book choy on top of the liquid to steam. Pop the lid on the pan and give it a shake. Cook for a further 4 minutes or until the quinoa is cooked.
Remove from the heat. Add tamari and lime juice. Stir through, taste, adjusting with seasoning if needed, and divide between bowls. Scatter with the coriander and chopped spring onions and serve immediately.