• 1 lge salmon fillet
• 500g black mussels
• 400g peeled green king prawns
• 375g egg noodles
• 100g snowpeas
• 150g bean shoots
• 1 cup button mushrooms
• 1 cup coriander leaves
• 2 cups chicken stock
• 4 cups water
• 1 tbsp ricebran oil
• 2 tbsp sliced ginger
• 1 tbsp palm sugar
• 8 cloves garlic, sliced
• 6 red chillies, chopped
• 1 tbsp shrimp paste
• 6 kaffir lime leaves
• 2 tsp dry-roasted coriander seeds
• 2 tsp dry-roasted cumin seeds
• 1 tbsp fresh turmeric root, grated
• 1 stalk lemongrass, finely sliced
• 1 tsp sea salt
• black pepper to taste
  
• 1 can coconut cream

• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp deep-fried shallots
• 2 limes, quartered

To make laksa paste in mortar and pestle, grind half of the ginger and garlic, chillies, toasted spices, palm sugar, turmeric root, lemongrass and sea salt, before adding shrimp paste to finish.
In a large saucepan, sauté remaining garlic and ginger in ricebran oil, add laksa paste and cook in for two minutes before adding mussels, lime leaves, mushrooms, stock and water. Cover with lid and increase heat to open mussels.

In a separate saucepan, boil egg noodles for a few minutes until just cooked, remove, drain and apportion into four large bowls.
Slice salmon fillet into four pieces and grill for a couple of minutes on either side until perfect.

When mussels are opening, add coconut cream and prawns and cook for a few more minutes. Finish with fish sauce, soy sauce and black pepper.

Place bean shoots, snowpeas and coriander atop noodles, ladle over prawns, mussels and coconut soup. Top with grilled salmon fillet, lime quarters, sesame oil and fried shallots. Serve with chopsticks and individual Chinese soup ladles. Serves 4