Salmon, squash & prawn laksa

Salmon, squash & prawn laksa

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(6 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6
This quick Malaysian noodle soup is just the thing to warm up colder evenings

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories445
  • fat23g
  • saturates11g
  • carbs34g
  • sugars9g
  • fibre3g
  • protein29g
  • salt1.18g
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  • 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste)
  • 1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks
  • 400g can coconut milk
  • 600ml chicken stock
  • 140g medium rice noodle, soaked in boiling water and drained
  • 300g pack beansprout
  • 400g skinless salmon fillet, cut into large chunks
  • 200g tail-on prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch coriander leaves, to serve
  • lime wedges, to serve



    The same shape, but smaller than…

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  1. Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.

  2. To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you’re making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.

  3. If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked – it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.

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Comments (8)

ibakefairycakes's picture
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lovely flavours, simple to make, great for the family, could do with a bit more liquid though.

jaaser's picture
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I subsituted cauliflower for butternut squash just 'cause we don't love squash. It was very nice.

mrsjroberts's picture
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I have made this with both Thai Red and Laksa curry pastes in the past and I agree with Maria that the Laksa is far better although far harder to get hold of.
I don't actually use the prawns I just add extra squash and salmon as it is so delicious cooked like this. I have also substituted mange tout for the beansprouts before for variation & colour.
Make sure you sprinkle in some extra fish sauce & fresh lime juice just before serving. Perfect finnishing touch. Yum!

mariatank's picture
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Unless you have a laksa paste, this recipe does not work. I used Thai red curry paste and the result was disappointing.

cyberchezza's picture

Should also mention I used fish stock in the place of chicken entirely, not a combination of the two!

cyberchezza's picture

Gorgeous! I made this for two, adjusting the amounts accordingly & it turned out very nice indeed. I didn't have any laksa/Thai red curry paste, so I added garlic, ginger, lime & finely chopped green chilli as per the similar 'prawn & coconut laksa' recipe & fried the squash in this. I also used half the amount of coconut milk as I didn't have enough left & made up the quantity with fish stock, which worked just fine! Will definitely be making again.

katymaher's picture
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I used masaman curry paste because that was all I had and sweet potatoes instead of the squash it was really gorgeous def make again

janfoweraker's picture

This is a classic example of not reading the recipe through first! I assembled all the ingredients together thinking I could freeze any leftovers only to find that you could only freeze the sauce! I had already defrosted the salmon and prawns so no go there. As there are only two of us we ate it over two nights but it seemed even nicer the second day. Next time I will wait until we have more people to dinner!

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