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Salmon, squash & prawn laksa

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 445
  • Carbohydrates 34
  • Saturated Fat 11
  • Sugar 9
  • Protein 29
  • Fat 23
  • Fibre 3
  • Salt 1.18

Nutrition per serving

  • Calories 445
  • Carbohydrates 34
  • Saturated Fat 11
  • Sugar 9
  • Protein 29
  • Fat 23
  • Fibre 3
  • Salt 1.18

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

  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.

  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.

  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.

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