Salmon laksa

Serves: 4

Edit

Update

Cancel

Total Time: 15

Prep Time: 5

Cook Time: 10

• 400 ml (14fl oz) can reduced-fat coconut milk
• 600 ml (1 pint) fresh fish stock
• 3 teaspoon(s) Thai red curry paste
• 300 gram(s) (11oz) skinless, boneless salmon fillet
• 125 gram(s) (4oz) thick egg noodles
• 8  spring onions, finely sliced
• 2 tablespoon(s) fresh coriander, roughly chopped

Method

1. Pour the coconut milk, fish stock and Thai curry paste into a large, heavy-based saucepan and bring to the boil.
2. Add the salmon and noodles, bring back to the boil and simmer for 5 minutes. Add the spring onions, season with salt and ground black pepper and simmer for a final 5 minutes. Serve in soup bowls and garnish with fresh coriander.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!