Seafood Laksa

This is a delicious hearty meal that grows and grows - I always have to put it in a larger pan.  Normally, the noodles, cooked seafood and bok choy are placed in the bowl and the hot coconut milk stock poured over. I find this too difficult, so I make it all in the pan.
This time, I used canned bean sprouts and soba noodles as I'd run out of rice noodles (shock, horror! They're on my shopping list as I type...)

SEAFOOD LAKSA

I use a range of different seafood such as prawns, firm fleshed fish, scallops and/or squid in this dish.

Start with:
5  stalks spring onion
1 red chilli
1 clove garlic

Chop everything (can blitz in Thermomix) and fry gently in either ghee or oil.   Add:

1 can coconut milk
1 can Valcom Laksa Sauce
1 cup chicken stock
3 tbsp fish sauce
1 stalk lemongrass, chopped into three and bruised with a knife
4 kaffir lime leaves
1 lime, cut in half - squeeze juice into stock, then throw lime halves in too.
2 cups chicken stock
4 Tbsp fish sauce

Cook on low heat until well blended. When almost ready to eat, add:

Seafood
Rice noodles and hokkein noodles
chopped coriander stems
finely julienned carrot strips

When seafood is nearly cooked add:

julienned snow peas
chopped bok choy

Place lid on pan and when allow to come to simmer. Stir gently and push everything into the coconut milk stock. Add more water if necessary. 
Serve in large bowls and top with:

chopped coriander leaves
bean sprouts

Enjoy!