Salmon Squash Prawn Laksa Recipes

Steps:

• 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.

Steps:

• Boil a kettle of water. Cut the salmon widthways into 1 cm wide slices. Place in a bowl and squeeze over the lime juice: set aside for 20 minutes.
• Meanwhile, place the noodles in a large bowl, cove with the boiling water and set aside.
• Heat the oil in a large wok, throw in the ginger, garlic and shallots and cook for 3-4 minutes unti softened. Pour in the stock and coconut milk, then bruise the lemon grass with a rolling pin - a quick bash or two should do it - and add to the pan with the curry paste. Stir well. Then bring the soup to the boil, reduce the heat and simmer very gently for 5 minutes.
• Add the salmon, pak choi and soy sauce and simmer for another 2-3 minutes until the pak choi is tender, but still crunchy.
• Drain the noodles and divide between 4 bowls. Ladle over the soup, then float a chilli ring or two in each bowl. Serve immediately.