½ onion
4 cups water
1 tbsp coconut, olive or sesame oil
2 garlic gloves, minced
1 knob of ginger, minced
½ large kumara (400g)
2 sticks lemongrass
200g pumpkin
2 large carrots
Half a head of broccoli
A few spinach leaves
Bean shoots
2 cans coconut cream
2 tbsp laksa paste
1 block tofu
2 fillets of white fish (ling is a good one)
6-12 mussels cooked
1 can baby corn
1 can water chestnuts
1 can bamboo shoots
Coriander
Lime or lemon wedges
Crispy fried shallots
Finely sliced chillis
Prepare your fish stock the day or morning before. Bring fish frame and heads and other ingredients to a boil and then simmer at least for four hours, topping up with water so it does not boil dry.
Strain when it is down to about 3 cups.
Cut the pumpkin, carrots and kumara finely for the broth. Put them into the stock and bring to a simmer.
Add garlic, ginger, lemongrass and laksa paste.
Add coconut cream and bring to simmer. Add your optional extras if using.
Cut tofu into small cubes and add to soup.
Cut broccoli into florets and add. Also add the fish cut into 2cm pieces. Stir in with the mussels and bring to a rolling boil.
Reduce heat, add shredded spinach leaves and bean shoots.
Dish into bowls and serve with garnishes. You can also add noodles to thicken it up.
Use vegetable stock and omit the seafood.
