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Salmon, squash & prawn laksa
Serves 6
Easy
Prep:
Cook:
This quick Malaysian noodle soup is just the thing to warm up colder evenings
Skip to ingredients
- 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 noodlesoaked in boiling water and drained
- 300g pack beansprout
- 400g skinless salmon filletcut into large chunks
- 200g tail-on prawn
- bunch spring onionssliced
- small bunch corianderleaves, to serve
- limewedges, to serve
Nutrition: per serving
- kcal445
- fat23g
- saturates11g
- carbs34g
- sugars9g
- fibre3g
- protein29g
- salt1.18glow
Method
step 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.
step 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.
step 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.
