Whether you're dealing with post-holiday guests or post-holiday blues, a steaming bowl of spicy soup satisfies a need for comfort.
An Asian brand of comfort food, curry laksa has its roots in Malaysia, where the cuisine features a fascinating mixture of flavours, from Thai to Indian. The recipe below is a simple version of that soup/stew. I used frozen, partly shelled green mussels from New Zealand, as they look attractive in the soup, although regular mussels are good, too. You can also add vegetables such as snow peas or baby bok choy leaves. And if available, spices such as galangal and flavourings like shrimp paste lend even more authenticity.