Salmon and Coconut Laksa
The second in a series of recipes brought to you by Team LDNM in conjunction with TheUrbanKitchen.
Great, easy to make recipes, designed to vary your meals, preventing your diet from becoming stagnant and boring.
What is Laksa?
A laksa is a type of hearty Malaysian soup that contains noodles. The coconut milk and chillies compliment each other by masking some of the heat of the chillies with the creaminess of the coconut milk. It is quick and easy to make as an after-work dish. The salmon is great for your skin and brain as it contains lots of Omega-3 fatty acids.
Macronutrients: 473kcal, 23g carbs, 29g fat, 38g protein
Ingredients (serves 4 as light meal)
For Chilli Paste:
2 red chillies
4 cloves of garlic, peeled
6cm thumb of ginger, peeled and roughly chopped
1 tsp ground coriander seeds
1 handful of coriander including roots and stems, all washed
30ml sesame oil
500g salmon fillet, skinned and sliced into 12 slices
50ml fresh lime juice
1 tin of light coconut milk
1 red pepper, sliced finely
1 litre fish or vegetable stock
100g dried egg noodles
Small handful of mint, leaves only
4 spring onions, finely sliced
- Prepare the chilli paste by adding all the ingredients to a food processor and pureeing to a coarse paste.
- Marinate the salmon in the lime juice and leave at room temperature.
- Heat a pot and fry the chilli paste for one minute, stirring well.
- Add the coconut milk and stock and bring to the boil.
- Simmer for 10 minutes and then add the red peppers, marinated salmon and noodles.
- Continue to simmer until the salmon and the noodles are cooked – this will take approximately 4 – 5 minutes.
- Serve the laksa and sprinkle over the mint and spring onions
For those at a loss as to what to have for dessert, help is at hand courtesy of our LDNM Protein Treat Pack.
Enjoy guys… Don’t forget to tweet us photos of your culinary skills!