Name: Salmon, squash & prawn laksa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Asian
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 noodle soaked in boiling water and drained; 300g pack beansprout; 400g skinless salmon fillet cut into large chunks; 200g tail-on prawn; bunch spring onions sliced; small bunch coriander leaves, to serve; lime wedges, to serve

Home
Recipes
Salmon, squash & prawn laksa

Salmon, squash & prawn laksa

Good Food team

Save recipe

Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.2 out of 5.9 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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
bunch spring onions

sliced
small bunch coriander

leaves, to serve
lime

wedges, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal445
fat23g
saturates11g
carbs34g
sugars9g
fibre3g
protein29g
salt1.18g

low

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.

Recipe from Good Food magazine, December 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now