Salmon and prawn laksa

Salmon and prawn laksa

Under the Walnut Tree
Fanny Bergenström

Laksa is a fragrant and spicy Malaysian soup, made here with salmon, prawns, chilli and coconut milk.


Quantity Ingredient
4 asian shallots, thinly sliced
1 fresh red chilli, deseeded and thinly sliced
300g skinless salmon fillet
100g asian rice noodles
2 tablespoons vegetable oil
1-2 tablespoons thai red curry paste
400ml tinned coconut milk
400ml fish stock
1-2 tablespoons fish sauce
100g peeled cooked prawns
a small handful fresh coriander leaves
1 lime, in wedges
50g mung bean sprouts
or 50g baby english spinach, trimmed
3 cm piece fresh galangal, peeled and thinly sliced
or 3 cm piece fresh ginger, peeled and thinly sliced


  1. Start by preparing the vegetables and then cut the salmon into 3 cm cubes.
  2. Just before you are about to serve, cook the noodles according to the instructions on the packet. Drain the noodles and divide them among four large bowls. Place the shallots and sprouts or spinach leaves on top.
  3. Heat the oil in a wok and gently stir-fry the galangal or ginger over medium heat, then ‘mash’ in the curry paste using the back of a spoon. Let the curry paste start to bubble a little; this releases the flavours and a marvellous fragrance. Stir in a bit of coconut milk to thoroughly dissolve the curry paste, and then pour in the rest of the coconut milk and the fish stock.
  4. Season with fish sauce and add the salmon, which only needs to simmer for 2-3 minutes at most. Add the prawns last, and season to taste. Ladle the steaming hot soup over the noodles in the bowls and serve immediately with the coriander and lime wedges.
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