- 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
Widely seen as a major, somehow magic, ingredient, beansprouts…
- 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
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…
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.
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.
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.