This spicy noodle soup packs a punch and is really quick and super easy to make.

I’m never entirely precise with the measurements – it’s one of those dishes that you can just throw together.

Be warned: I like my laksa spicy HOT - so be sure to use fewer chillies if you don't want to blow your head off.

Ingredients

Makes enough two very large bowlfuls.

A good quality laksa paste

Half a can of coconut milk

Approx a litre of fish (or vegetable) stock

2 tbsp fish sauce

4 chopped spring onions

Splash of groundnut oil or vegetable oil

1 large garlic clove finely chopped

Thumbsize piece of ginger roughly chopped

1 to 2 chillies according to personal taste finely chopped

½ lime

½ tsp cayenne pepper

1 tsp turmeric

4 tbsp of fresh chopped coriander

1kg mussels

Method

Wash and de-beard the mussels. If any of the mussels are open throw them away.

Drop your noodles into boiling water for a couple of minutes until they are soft.

Immediately drain and rinse with cold water to stop them going too soft and leave them in the colander to drain.

Fry up the garlic, ginger, chilli in some groundnut oil or vegetable oil for two minutes and then add the laksa paste, I like to add extra turmeric so I also add a teaspoon as per the ingredients above. Fry for a further 2 minutes.

Add the coconut milk and stock and bring to the boil. Then add your mussels, stir in the fish sauce and the remaining spices. Simmer for at least 5 minutes.

Add your limejuice and cayenne pepper.

Add the noodles to the bottom of each bowl. Cover with the laksa and garnish with coriander.

Sign up for the Debate Your Plate newsletter.

Join us on Facebook and follow us on Twitter.

Add your favourite local food producer/shop to our directory.