Salmon Laksa recipe
information
Preparation time: 15 min, Cooking time: 10 - 15 min, Cals per serving: 503 for 4, 335 for 6
ingredients
1 tbsp olive oil
2 bunches spring onions , sliced
1 garlic clove , finely chopped
1 red chilli , deseeded and finely chopped
2.5cm (1 in) piece fresh ginger, finely chopped
1 - 2 tbsp Thai red curry paste
400 ml can coconut milk
325 ml (11 fl oz) fish or vegetable stock
700 g (1 1/2 lb) skinned salmon fillet . cubed
2 tbsp chopped fresh coriander
150 g (5 oz) stir-fry rice noodles
1 tsp salt
2 bunches spring onions , sliced
1 garlic clove , finely chopped
1 red chilli , deseeded and finely chopped
2.5cm (1 in) piece fresh ginger, finely chopped
1 - 2 tbsp Thai red curry paste
400 ml can coconut milk
325 ml (11 fl oz) fish or vegetable stock
700 g (1 1/2 lb) skinned salmon fillet . cubed
2 tbsp chopped fresh coriander
150 g (5 oz) stir-fry rice noodles
1 tsp salt
method
1. Heat the oil in a large frying pan and fry the spring onions, garlic, chilli, ginger and curry paste for 2 to 3 minutes. Add the coconut milk and stock and bring to the boil.
2. Add the salmon, return to the boil and simmer for 5 to 7 minutes or until the salmon is just cooked. Add the coriander and season to taste.
3. Meanwhile, put the noodles in a bowl with 1 teaspoon of salt, pour over boiling water to cover and leave to stand for 2 minutes. Drain and put in a large bowl, spoon the salmon and soup on top and serve.
2. Add the salmon, return to the boil and simmer for 5 to 7 minutes or until the salmon is just cooked. Add the coriander and season to taste.
3. Meanwhile, put the noodles in a bowl with 1 teaspoon of salt, pour over boiling water to cover and leave to stand for 2 minutes. Drain and put in a large bowl, spoon the salmon and soup on top and serve.
serving amount
serves: 4 - 6
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