Salmon, squash & prawn laksa
By Good Food
This quick Malaysian noodle soup is just the thing to warm up colder evenings
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Prep:10 mins
Cook:30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 445
-
fat 23g
-
saturates 11g
-
carbs 34g
-
sugars 9g
-
fibre 3g
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protein 29g
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salt 1.18g
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 noodles, soaked in boiling water and drained
- 300g pack beansprouts
- 400g skinless salmon fillets, cut into large chunks
- 200g tail-on prawns
- bunch spring onions, sliced
- small bunch coriander leaves, to serve
- lime wedges, to serve
Method
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.
