Coconut, Oyster & Salmon Laksa

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Preparation info

  • For


    Large Bowls
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This laksa is really sumptuous. It can be made with lots of chilli because there’s plenty of coconut milk to mask their heat. I recommend vermicelli rice noodles, but any type of noodle can be used. If you don’t like biting into a warm, uncooked oyster, add it a little earlier in the cooking process. The roots of fresh coriander pack a lot of flavour, so if you’re fortunate enough to be able to buy coriander whole wash the roots well and use them.


  • 2 medium-hot red chillies (more if you like!)
  • 4 cloves of garlic, peeled
  • 1 6cm (in) thumb of ginger, peeled and roughly chopped
  • 1 teaspoon finely ground coriander seeds
  • ½ cup fresh coriander, roots, stems and leaves, all well washed
  • 50ml (fl oz) sesame oil
  • 250g (9oz) salmon fillet, skinned and bones removed, sliced into 12 pieces
  • 50ml (fl oz) fresh lemon juice
  • 1.2 litres (2 pints) unsweetened coconut milk
  • 800ml (28fl oz) fish or vegetable stock
  • 50ml (fl oz) Asian fish sauce
  • 12 freshly opened oysters (save the juices that come out when you open them)
  • 200g (7oz) dried vermicelli noodles, cooked as described on the packet
  • 18 fresh mint leaves
  • 3 spring onions, finely sliced


Put the first six ingredients into a food processer and purée to a coarse paste. Mix the salmon and lemon juice together and leave to marinate at room temperature while you make the laksa. Heat a large pot and add the paste; fry for 1 minute, stirring well. Add the coconut milk and stock and bring to the boil. Simmer for 10 minutes, then add the fish sauce, the oysters and their juices and the marinated salmon all at the same time. Stir gently for a few seconds. Warm the bowls, divide the noodles between them and ladle on the soup. Sprinkle the mint and spring onions over the top.