Nathan's Malaysian coconut and seafood soup from Whitewater Cooks with Friends by Shelley Adams

  • green onions
  • shallots
  • chicken breasts
  • coconut milk
  • coriander seeds
  • ground cumin
  • galangal
  • fresh ginger
  • lemongrass
  • mint
  • rice noodles
  • scallops
  • prawns
  • serrano chiles
  • blanched almonds
  • tamarind paste
  • chicken stock
  • firm white fish fillets

  • EYB Comments

    Can substitute cilantro for mint.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for mint.

  • Frogcake on December 30, 2017

    An excellent tasting soup! I substituted the seafood for leftover turkey. As well, I made the laksa with lemon rind from one lemon to replace the lemongrass, double ginger to replace the galangal, leftover brown basmati rice to replace the rice noodles, and jalapeño pepper to replace the Serrano peppers; also omitted the tamarind. We really wanted this soup for lunch at our ski chalet and I refused to be defeated by the fact that I left some of my favourite Asian ingredients at home. Shelley’s recipes are always so adaptable! Looking forward to checking out her new book More Beautiful Food.

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