Salmon, Squash & Prawn Laksa
This vibrant and flavorful laksa is a perfect marriage of creamy coconut milk, fragrant spices, and a variety of textures. Tender chunks of butternut squash, succulent salmon, and plump prawns mingle in a comforting bowl of noodles and beansprouts. Top it off with fresh coriander and a squeeze of zesty lime for a delightful finish.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 445 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 1.18 milligram of sodium
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