Salmon Laksa

Salmon Laksa
4.7 from 3 ratings
This is soooo delicious — but more importantly so quick! In just 30 minutes, you'll have made a meal at home that tastes gourmet. Tip: Having trouble finding laksa paste? Try your local Asian greengrocer or Asian food aisle at your supermarket.Recipe courtesy of Leah Itsines. 
Prep Time
Cook Time
Total time: 30 minutes
  • 1 cup vermicelli rice noodles
  • 1 teaspoon olive oil
  • 1 tablespoon laksa paste
  • 1/2 cup canned coconut milk
  • 1/2 cup vegetable stock
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 6 ounce salmon fillet, cut into bite-sized pieces
  • 3/4 cup broccoli florets
  • 3 small button mushrooms, sliced
  • 1 small bok choy, chopped roughly
  • 1/4 long red chili, deseeded and finely diced
  • 1 spring onion, sliced finely
  • 1/4 cup cup bean sprouts
  • 1 handful of coriander leaves
  1. Cook vermicelli noodles according to packet instructions.
  2. In a deep saucepan, heat olive oil over a medium–high heat. Add laksa paste and cook for 2 minutes until fragrant. Add coconut milk, vegetable stock, fish sauce and soy sauce and simmer for a further 2 minutes.
  3. Add salmon, broccoli, mushrooms, bok choy and chili and cook for 6 to 8 minutes, or until cooked to your liking.
  4. Place vermicelli noodles in a bowl and pour over broth with salmon and veggies.
  5. Top with beans prouts and coriander leaves.