SEAFOOD LAKSA

500g small black mussels
250g white fish fillets
1 medium onion, chopped
2 teaspoons grated fresh ginger
1 tablespoon laksa paste
2/3 light coconut milk
4 cups fish or chicken stock
2 cups water
150g pad thai noodles
1 tablespoon lime juice
1/4 cup torn fresh coriander leaves

Remove beards from mussels. Chop fish coarsely.

In a large saucepan, combine onion, ginger, laksa paste, coconut milk, stock and water, bring to boil. Add mussels, fish and noodles; simmer uncovered for about 5 minutes or until noodles are tender. Stir in juice, sprinkle with coriander.