Holiday-at-home recipe for 6 people, takes only 30 mins; recipe has laksa paste, butternut squash, coconut milk, chicken stock, rice noodle, beansprout, salmon fillet, prawn, spring onion, coriander and lime.
Salmon, squash & prawn laksa
Course: Holiday-at-home
Servings
6
servings
Prep time
10 mins
Ingredients
- Coriander: small bunch coriander leaves, to serve
- Spring Onion: bunch spring onions, sliced
- Lime: lime wedges, to serve
- Butternut Squash: 1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks
- Chicken Stock: 600ml chicken stock
- Salmon Fillet: 400g skinless salmon fillet, cut into large chunks
- Prawn: 200g tail-on prawn
- Coconut Milk: 400g can coconut milk
- Beansprout: 300g pack beansprout
- Rice Noodle: 140g medium rice noodle, soaked in boiling water and drained
- Laksa Paste: 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste)
Directions
- 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.
