Servings
1
Cook Time
15 minutes
Who does love a laksa, this gorgeously aromatic and creamy dish is made for slurping. Incredibly simple to make and modifiable to suit your preferences. Simply cook the noodles in the broth and serve with a drizzle of crispy chilli oil for heat. If you want to prep this, just cook the laksa and noodles separately.
This recipe taste like such a treat & it is fairly healthy for you. Super quick to whip up also!
(credit to @cooking.with.el )
Ingredients
- 1 tin light coconut milk
- 100g egg noodles
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- Spring onion
- 2 carrots, julienned
- 1 tbsp peanut butter
- 1 lime
-
1 tsp Hilltop Organic Blossom Honey (or Hilltop Hot Honey)
- 250ml chicken stock
- 2 skinless salmon fillets
- Coriander
- Optional: crispy chilli oil
Directions
Season your salmon fillets with salt, garlic powder and chilli flakes. Use chilli salt.
Air fry at 200 for 8 minutes or roast in the oven at 200c for 12 minutes until cooked.
Whilst the salmon is cooking, heat the curry paste for a few minutes in a deep pan until you start to hear it sizzling. Add in 1 chopped spring onion and mix.
- Tip in a tin of coconut milk and bring to a simmer. Mix in 1 tbsp peanut butter and combine.
- Pour in the chicken stock, add the noodle nests and 1/2 the carrot, and simmer until the noodles are softened. Grate in the zest of one lime, the juice of 1/2 the lime, 1 tsp honey and adjust to your preference adding more soy, lime or fish sauce if needed.
- Serve by portioning the noodles and sauce into a bowl. Top with fresh carrot, some coriander, spring onion and the salmon fillet. Drizzle over chilli oil if using.