SALMON, SQUASH & PRAWN LAKSA

Salmon, squash & prawn laksa image

This quick Malaysian noodle soup is just the thing to warm up colder evenings

Provided by Good Food team

Time 40m

Number Of Ingredients 11

Ingredients

185g jar laksa paste (or use 2-3 tbsp Thai red curry paste)
1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks
400g can coconut milk
600ml chicken stock
140g medium rice noodle, soaked in boiling water and drained
300g pack beansprout
400g skinless salmon fillet, cut into large chunks
200g tail-on prawn
bunch spring onions, sliced
small bunch coriander leaves, to serve
lime wedges, to serve

Steps:

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.

Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.18 milligram of sodium