Salmon, Squash & Prawn Laksa

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Salmon, Squash & Prawn Laksa
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Makes: 6 servings adjust
This quick Malaysian noodle soup is just the thing to warm up colder evenings

Directions

Ingredients

  • 185 grams Thai Red Curry Paste
  • 1 small Butternut Squash, cut into chunks
  • 400 grams Coconut Milk
  • 600 milliliters Chicken Stock
  • 140 grams Rice Noodles, soaked in boiling water & drained
  • 300 grams Bean Sprouts
  • 400 grams Salmon Fillet, cut into large chunks
  • 200 grams Prawns

Step 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. Then add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.

Ingredients

  • bunch Spring Onion, sliced
  • bunch Coriander Leaf, to serve
  • Lime, wedges, to serve

Step 2

Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.
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