Malaysian salmon laksa

Warm up this winter with this speedy salmon laksa.

Place the noodles in a large heatproof bowl. Pour over boiling water and set aside for 5 mins to soften. Drain well. Divide among 4 bowls.
Meanwhile, heat a large frying pan over high heat. Cook salmon for 1 min each side or until golden. Transfer to a plate.
Heat a large saucepan over high heat. Cook laksa paste, stirring, for 1 min or until fragrant. Add coconut milk and stock and bring to a simmer. Remove from heat. Add lime juice to taste. Stir in pak choy.
Ladle laksa over noodles. Top with salmon pieces and sprinkle with bean sprouts and coriander. Serve immediately with lime wedges.

Source

450g pkt hokkien noodles

300g skinless boneless salmon fillets, cut into 2cm pieces

1/4 cup Malaysian laksa paste

400g can coconut milk

1 1/2 cups fish or vegetable stock

2 tbsp lime juice, plus lime wedges to serve

1 bunch pak choy, thinly sliced lengthways

1 cup bean sprouts

1/2 cup coriander sprigs

Mixing Bowl Set

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