Salmon Laksa


Salmon Laksa

Servings 4 people


  • 185 g 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
  • 400 g can coconut milk
  • 600 ml chicken stock
  • 140 g medium rice noodle, soaked in boiling water and drained
  • 300 g pack beansprout
  • 400 g skinless salmon fillet, cut into large chunks
  • 200 g tail-on prawn
  • bunch spring onions, sliced
  • small bunch coriander leaves, to serve
  • lime wedges, to serve


  • 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.