Laksa is a Malaysian noodle soup with creamy coconut and a delicious chilli kick. This salmon laksa is packed with Omega 3 fatty acids which combined with the coconut makes it an ideal dish to give your hair and skin a mid-week boost.
INGREDIENTS - Serves 4
For chilli paste
2 red chillies
4 garlic cloves - peels
6cm of garlic - peeled & chopped
1 tsp ground coriander seeds
1 handful of coriander
30ml sesame oil
For laksa
500g salmon fillet - skinned & sliced
50ml fresh lime juice
1 tin light coconut milk
1 red pepper - thinly sliced
1 litre fish or vegetable stock
100g dried egg noodles
Small handful of mint leaves
4 spring onions - thinly sliced
4 lime wedges
METHOD
Prepare the chilli paste by adding all the ingredients to a food processor and purée to a coarse paste.
Marinate the salmon in the lime juice and leave at room temperature.
Heat a pot and fry the chilli paste for one minute, stirring well.
Add the coconut milk and stock and bring to the boil.
Simmer for 10 minutes and then add the red peppers, marinated salmon and noodles.
Continue to simmer until the salmon and the noodles are cooked – this will take approximately 4 – 5 minutes.
Serve the laksa and sprinkle over the mint and spring onions. Garnish each with a lime wedge.
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