Name: Malaysian salmon laksa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 450g pkt hokkien noodles; 300g skinless boneless salmon fillets, cut into 2cm pieces; 62.50 ml Malaysian laksa paste; 400g can coconut milk; 382.50 gm fish stock or vegetable stock; 42.00 gm lime juice, plus lime wedges to serve; 1 bunch pak choy, thinly sliced lengthways; 250.00 ml bean sprouts; 125.00 ml coriander sprigs

Malaysian salmon laksa

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Cozy up with quick salmon laksa this winter.

Ingredients:

450g pkt hokkien noodles
300g skinless boneless salmon fillets, cut into 2cm pieces
62.50 ml Malaysian laksa paste
400g can coconut milk
382.50 gm fish stock or vegetable stock
42.00 gm lime juice, plus lime wedges to serve
1 bunch pak choy, thinly sliced lengthways
250.00 ml bean sprouts
125.00 ml coriander sprigs

Instructions:

In a large heatproof bowl, add the noodles and cover them with boiling water. Let them soften for 5 minutes, then drain well and divide among 4 bowls.
Heat a large frying pan over high heat. Sear the salmon for 1 minute on each side until golden. Transfer the cooked salmon to a plate.
In a large saucepan over high heat, heat the laksa paste, stirring, for 1 minute until fragrant. Pour in the coconut milk and stock, bring to a simmer, then remove from heat. Add lime juice to taste and stir in the pak choy.
Pour the flavorful laksa over the noodles and generously layer with succulent salmon pieces, fresh bean sprouts, and aromatic coriander. Present it promptly with zesty lime wedges for a perfect finishing touch.

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