Prawn and salmon laksa

Much-loved around the world for its intense flavour, this simple soup can be made at home in under 30 minutes.

Recipe «Prawn and salmon laksa» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 200g rice stick noodles, 1/4 cup laksa paste, 400ml can coconut milk, 250ml fish stock, 1 tbsp finely grated palm sugar , 200g green prawns, peeled leaving tail intact, deveined, 1 salmon fillet, cut into 2cm cubes, 150g snow peas, ends trimmed , 1 bunch puk choy, ends trimmed, quartered lengthways, 100g bean sprouts, ends trimmed, Coriander leaves, to serve, Lime wedges, to serve.

Ingredients:

• 200g rice stick noodles 
• 1/4 cup laksa paste 
• 400ml can coconut milk 
• 250ml fish stock 
• 1 tbsp finely grated palm sugar 
• 200g green prawns, peeled leaving tail intact, deveined 
• 1 salmon fillet, cut into 2cm cubes 
• 150g snow peas, ends trimmed 
• 1 bunch puk choy, ends trimmed, quartered lengthways 
• 100g bean sprouts, ends trimmed 
• Coriander leaves, to serve 
• Lime wedges, to serve 

Instructions

1. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until tender. Drain well. Divide evenly among serving bowls.
2. Heat a large saucepan over high heat. Add the laksa paste, coconut milk, fish stock and sugar and stir to combine. Bring to the boil. Reduce heat to low. Add the prawns and salmon and cook for 2 minutes or until tender. Add the snow peas and puk choy and cook for a further 2 minutes or until puk choy just wilts.
3. Ladle hot soup mixture over the noodles. Sprinkle with bean sprouts and coriander. Serve immediately with lime wedges.