I really enjoy the flavors of Southeast Asia. There is so much variety in Asian cooking that one needs to explore these unique flavors to find which flavors you like. The inspiration for this Singapore Seafood Curry Soup, otherwise known as LAKSA, is my love for all things curry and seeing this soup in restaurants and on TV. Whenever, I see something on a menu that I like, I want to explore what it is, and eventually, I want to try and make it.
Laksa soup originates from Indonesia. Since I used a Singapore spice blend, I had to adapt the name. I kept the overall recipe intact save for this one spice. One idea that can make trying new, or more exotic recipes, easy is a trip to a spice store. In this recipe, I used a Singapore spice blend I picked up at Penzeys. They have on line ordering as well. Buying a spice blend can make it easier for you to try newer recipes.
I would not say this recipe is hard to make but it certainly has quite a number of ingredients. Like most of the recipes I make too, I tend to expand the ingredient list too with spices or sauces I enjoy. This Singapore Seafood Curry Soup gets it subtle flavor from the ginger and the lemongrass. It gets its bolder flavor from the SAMBAL, a Korean chili sauce, serrano chilies and from a red chili paste. The dish also has so many great textures from the cod, broccoli and the peppers.
The cast of characters.
The serranos and garlic in a skillet.
The chili sauce ingredients prior to mixing.
The cod with Singapore spices.
The Singapore Seafood Curry Soup plated.
Singapore Seafood Curry Soup
- 2 Cups Seafood Stock
- 1 Cup Coconut Milk
- 1 Head Broccoli cut into florets
- 1 Whole Serrano 1/2 sliced, 1/2 diced
- 2 Whole Green Onions diced
- 1 Stalk Lemongrass 1/2 diced
- 1 Large Shallot diced
- 2 Inches Ginger Minced
- 2 Cloves Garlic Minced
- 3 Ounces Bamboo Shoots
- 1 1/2 Tbsp Singapore Seasoning
- 1 Whole Red Pepper cut in long slices
- 2 Tsp Dried Parsley
- 2 Tbsp Oelek Sambal
- 1 Tbsp Chili Paste
- 1 Tbsp Fish Sauce
- 2 Tsp Salt
- 2 Tbsp Oil divided
- 2 Tsp Pepper
- 3/4 LB Cod cut in 1" cubes
- 1/2 Whole Lime
Take the cubed cod and spice with the Singapore Seasoning.
Combine the sambal, chili paste, fish sauce, salt, pepper and 1 1/2 tbsp of oil. Mix well. Set aside.
Take the remaining oil and heat on medium high heat in a skillet. Add the diced serrano, lemongrass and 1/2 tbsp of garlic. Cook for 2 minutes.
Add the remaining ingredients from the stock through the garlic and bring to a boil. Reduce to a simmer for 10 minutes. Next, add the sambal sauce and the broccoli and simmer for 10 minutes. After 5 minutes, add the red peppers.
Add the spiced cod, the juice of 1/2 of a lime and cook for 4 minutes. Season with the parsley. Taste for salt and pepper. Finish plating with the dried parsley.
Serve and enjoy!