Salmon, squash & prawn laksa
- Preparation and cooking time
- Serves 6
This quick Malaysian noodle soup is just the thing to warm up colder evenings
- 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
- 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.