Salmon Laksa

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 300 g salmon fillets
• 2 limes, juice of
• 100 g rice noodles
• 1 tablespoon vegetable oil
• 2 1/2 cm piece gingerroot, finely chopped
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 450 ml hot vegetable stock
• 400 ml coconut milk
• 1 stalk lemongrass
• 2 teaspoons thai red curry paste
• 200 g pak choi, halved
• 1 tablespoon soy sauce
• 1 small red chile, sliced to garnish

Recipe

• 1 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.
• 2 meanwhile, place the noodles in a large bowl, cove with the boiling water and set aside.
• 3 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.
• 4 add the salmon, pak choi and soy sauce and simmer for another 2-3 minutes until the pak choi is tender, but still crunchy.
• 5 drain the noodles and divide between 4 bowls. ladle over the soup, then float a chilli ring or two in each bowl. serve immediately.