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Salmon, squash & prawn laksa

Salmon, squash & prawn laksa

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal445
fat23g
saturates11g
carbs34g
sugars9g
fibre3g
protein29g
low insalt1.18g
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Ingredients

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

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Overall rating

Rating: 4 out of 5.9 ratings
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