Best Salmon Squash Prawn Laksa Recipes

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

SALMON LAKSA

Salmon Laksa image

This Asian soup is substantial enough to serve as a smart supper, but is also lovely as a dinner party starter, providing it's not followed by too heavy a main course. I like to use pak choi, but you could use spinach.

Provided by Lene8655

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

300 g salmon fillets
2 limes, juice of
100 g rice noodles
1 tablespoon vegetable oil
2 1/2 cm piece gingerroot, finely chopped
2 garlic cloves, finely chopped
1 shallot, finely chopped
450 ml hot vegetable stock
400 ml coconut milk
1 stalk lemongrass
2 teaspoons Thai red curry paste
200 g pak choi, halved
1 tablespoon soy sauce
1 small red chile, sliced to garnish

Steps:

Boil a kettle of water. Cut the salmon widthways into 1 cm wide slices. Place in a bowl and squeeze over the lime juice: set aside for 20 minutes.
Meanwhile, place the noodles in a large bowl, cove with the boiling water and set aside.
Heat the oil in a large wok, throw in the ginger, garlic and shallots and cook for 3-4 minutes unti softened. Pour in the stock and coconut milk, then bruise the lemon grass with a rolling pin - a quick bash or two should do it - and add to the pan with the curry paste. Stir well. Then bring the soup to the boil, reduce the heat and simmer very gently for 5 minutes.
Add the salmon, pak choi and soy sauce and simmer for another 2-3 minutes until the pak choi is tender, but still crunchy.
Drain the noodles and divide between 4 bowls. Ladle over the soup, then float a chilli ring or two in each bowl. Serve immediately.

Nutrition Facts : Calories 439.2, Fat 28.6, SaturatedFat 20.3, Cholesterol 34.5, Sodium 368.8, Carbohydrate 29.8, Fiber 1.6, Sugar 1.2, Protein 19.4