Salmon and Monkfish Laksa

This cheat’s laksa is a delicious and aromatic curry noodle soup inspired by the Far East.

  • 100g Asparagus tips
  • 200g Pak choi
  • 150g Kai lan or sprouting broccoli
  • 1 tbsp Vegetable oil
  • 2 Large shallots
  • 1 Root ginger
  • 2 Garlic cloves
  • 1 tbsp Thai red curry paste
  • 400ml Can coconut milk
  • 1 tbsp Fish sauce
  • 200 g Skinless salmon fillet, cubed
  • 200 g Monkfish, cubed
  • 2 packs Egg noodles
  • 1 Red chilli
  1. Prepare shallots, garlic and ginger by peeling and chopping. Deseed and finely chop the chilli for use as final garnish.
  2. Put the pak choi, asparagus and kai lan in boiling water for 2–3 mins. Drain and refresh in iced water. Set aside.
  3. Heat the oil in a wok and sauté the shallots, ginger and garlic for 2–3 mins until soft. Add the Thai red curry sauce and coconut milk and simmer gently for 5–10 mins. Add the fish sauce and simmer another 2 mins.
  4. Add the monkfish and salmon along with the drained vegetables and cook gently for 5 mins until the fish is cooked.
  5. Serve with noodles, divided between 4 warm bowls. Spoon the laksa curry over and add the chilli strips.
Additional Information:
Number of Portions:
Cooking Time:
<45 Min