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Salmon, squash & prawn laksa Recipe

Salmon, squash & prawn laksa Recipe

Photos of Salmon, squash & prawn laksa Recipe

How To Make Salmon, squash & prawn laksa

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Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 300g salmon fillet, skinless and boneless, cut into cubes
  • 200g prawns, peeled and deveined
  • 1 small butternut squash, peeled and cubed
  • 200g rice noodles
  • 2 tbsp laksa paste
  • 1 can coconut milk
  • 500ml fish or vegetable stock
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • Fresh cilantro leaves, for garnish
  • Bean sprouts, for garnish
  • Lime wedges, for serving
  • Red chili flakes, for serving


  1. In a large pot, heat some oil over medium heat. Add the laksa paste and cook for 1-2 minutes until fragrant.

  2. Add the butternut squash and stir-fry for 5 minutes until slightly softened.

  3. Pour in the coconut milk and stock, then bring to a simmer. Cook for 10 minutes until the squash is tender.

  4. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.

  5. Add the salmon and prawns to the pot and simmer for 5 minutes until cooked through.

  6. Stir in the fish sauce, soy sauce, brown sugar, and lime juice. Adjust the seasoning according to taste.

  7. Divide the cooked noodles among four bowls. Ladle the laksa broth, salmon, prawns, and squash over the noodles.

  8. Garnish with fresh cilantro leaves and bean sprouts. Serve with lime wedges and red chili flakes on the side.


  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 8g
  • Cholesterol : 186mg
  • Sodium : 1133mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 6g
  • Sugar : 6g
  • Protein : 24g
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