Salmon Laksa
Salmon Laksa
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
15
minutes
Cook Time
15
minutes
Servings
1
Total time: 30 minutes
Ingredients
- 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
Directions
- Cook vermicelli noodles according to packet instructions.
- 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.
- Add salmon, broccoli, mushrooms, bok choy and chili and cook for 6 to 8 minutes, or until cooked to your liking.
- Place vermicelli noodles in a bowl and pour over broth with salmon and veggies.
- Top with beans prouts and coriander leaves.