Salmon Laksa

Salmon Laksa

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Servings: 4
Calories: 653
Prep Time 15 minutes
Cook Time 15 minutes


  • 1 tbsp olive oil
  • 2 bunches spring onions sliced
  • 1 garlic clove finely chopped
  • 1 red chilli deseeded and finely chopped
  • 2.5 cm 1 in piece fresh ginger, finely chopped
  • 2 tbsp Thai red curry paste
  • 13 1/2 floz can coconut milk
  • 11 floz fish or vegetable stock
  • 1 1/2 lb skinned salmon fillet . cubed
  • 2 tbsp chopped fresh coriander
  • 5 oz stir-fry rice noodles
  • 1 tsp salt


  • 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.
  • 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.
  • 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.
Calories: 653 kcal
Carbohydrates: 39 g
Protein: 38 g
Fat: 39g
Saturated Fat: 24 g
Cholesterol: 94 mg
Sodium: 1064 mg
Potassium: 1171 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1603 IU
Vitamin C: 21 mg
Calcium: 61 mg
Iron: 4 mg
Ingredients Fish & Seafood, Salmon
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