It’s been a while since I posted a recipe using one of our favourite foods, salmon.
Lightly poaching the salmon and vegetables in the spicy coconut broth for a few minutes and then pouring it over some rice noodles is all it takes to get this delicious dish on the table on a cold Tuesday night.
For our younger kids who don’t like spicy food, I serve them noodles, salmon and vegetables and not much broth.
For ourselves and our eldest, we enjoy it almost like a soup, with forks and spoons, drinking up the liquid at the end.
- 185 gram jar of laksa paste (I used AYAM brand)
- 1/2 a lemongrass stalk (approx 5cm), finely chopped
- 1/8 purple cabbage, finely shredded
- the stalks of a bunch of broccollini, sliced into thin batons
- leaves and stems of 1 bunch of bok choy, washed and thinly sliced
- 150gm green beans, cut into small pieces
- 4 cups fish, vegetable or chicken stock
- 400ml can of coconut cream
- 400-500gm fresh salmon fillets, skin off, bones removed, cut into small cubes
- 200gm pack rice vermicilli noodles
- juice of 1 lime
- a handful of bean sprouts and fresh coriander to serve
- Prepare rice noodles according to packet directions.
- When noodles are ready, divide amongst serving bowls.
- Heat a couple of tablespoons of olive oil in a large saucepan.
- Fry the lemongrass stalks and jar of paste for a few minutes until fragrant.
- Add the beans, cabbage and broccollini stems and stir till combined.
- Add the stock and coconut cream, stir and bring to the boil.
- Once boiling, add the salmon and bok choy and turn off the heat.
- Leave it for a few minutes, until the salmon is cooked through.
- Stir through the lime juice.
- Ladle the broth, salmon and vegetables over the noodles in the bowls.
- Garnish with bean sprouts and coriander leaves to serve.
- This was quite spicy. To make a milder version, only use 1/2 jar of laksa paste.