Creamy Coconut & Peanut Laksa With Salmon

Creamy Coconut & Peanut Laksa With Salmon
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Creamy Coconut & Peanut Laksa With Salmon

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 )

Creamy Coconut & Peanut Laksa With Salmon

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

  1. Season your salmon fillets with salt, garlic powder and chilli flakes. Use chilli salt.

  2. Air fry at 200 for 8 minutes or roast in the oven at 200c for 12 minutes until cooked.

  3. 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.

  4. Tip in a tin of coconut milk and bring to a simmer. Mix in 1 tbsp peanut butter and combine.
  5. 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.
  6. 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.

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