SuperQuick Spicy Salmon Laksa
with Coconut-Curry Broth- Salmon
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Soy
- Sulphites
- Mustard
- Fish
- Crustaceans
- Sesame
- Wheat
- Tree nuts
- Peanuts
Laksa, a spicy and fragrant soup that hails from Malaysia, features a rich, flavourful coconut broth as its base. This speedy version is as bold as the original, with tender salmon and satisfying ramen noodles to take it over the top. Ingredients: Salmon fillet • Coconut milk (coconut extract, water) • Sugar snap peas • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Red curry paste (ginger, water, garlic, onion, sugar, canola oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Coconut Milk
100 g
Ramen Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
113 g
Sugar Snap Peas
7 g
Cilantro
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
2 tbsp
Curry Paste
(May contain traces of: Egg, Gluten, Milk, Soy, Sulphites, Mustard, Fish, Crustaceans, Sesame, Wheat, Tree nuts)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Egg, Gluten, Milk, Soy, Sulphites, Mustard, Fish, Crustaceans, Sesame, Wheat, Tree nuts)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Sesame, Wheat, Tree nuts, Peanuts)
Not included in your delivery
¼ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste, curry paste and chili-garlic sauce. Cook for 30 sec, stirring often, until fragrant.
- Add coconut milk, stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook for 6-7 min, stirring occasionally, until broth reduces slightly. Season with salt and pepper.
- Meanwhile, tear cilantro leaves.
- Pat salmon dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin.
- After broth has simmered for 6-7 min, add salmon. Simmer uncovered for 4-6 min, stirring occasionally, until opaque and cooked through.**
- Using a spatula, break up the fish into bite-sized pieces.
- To the broth, add sugar snap peas and ramen noodles. Cook for 1-2 min, stirring occasionally, until sugar snap peas are tender-crisp and ramen noodles are tender. Season with salt and pepper.
- Divide soup between bowls. Top with cilantro and crispy shallots.
If you've opted to get salmon, pat dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin. After broth has simmered for 6-7 min, add salmon. Simmer uncovered for 4-6 min, stirring occasionally, until opaque and cooked through.** Using a spatula, break up the fish into bite-sized pieces.
