Easy Creamy Coconut Peanut Laksa
This gorgeously aromatic and creamy dish is made for slurping. Incredibly simple to make and modifiable to suit your preferences. Simply cook the noodles in the broth and serve with a drizzle of crispy chilli oil for heat. If you want to prep this, just cook the laksa and noodles separately.
Ingredients
- light coconut milk
- egg noodles
- Thai red curry paste
- fish sauce
- light soy sauce
- spring onion
- carrots
- peanut butter
- lime
- honey
- chicken stock
- skinless salmon fillets
- coriander
- salt
- garlic powder
- chili flakes
- crispy chili oil
Method
- 1
Season the salmon fillets with salt, garlic powder, and chili flakes.
- 2
Cook the salmon. In an air fryer, cook at 2000C (4000F) for 8 minutes. Alternatively, roast in the oven at 2000C (4000F) for 12 minutes, or until cooked through.
- 3
While the salmon is cooking, heat the Thai red curry paste in a deep pan or pot over medium heat for a few minutes until it sizzles.
- 4
Add 1 chopped spring onion to the pan and stir to combine with the paste.
- 5
Pour in the tin of coconut milk, stir, and bring to a simmer.
- 6
Add the peanut butter and stir until it's fully combined into the broth.
- 7
Pour in the chicken stock and add the light soy sauce and fish sauce. Stir to combine.
- 8
Add the egg noodle nests and half of the julienned carrots to the simmering broth. Cook until the noodles are softened.
- 9
Add the juice of half a lime, the zest of one lime, and the honey. Stir and taste, adjusting with more soy sauce, fish sauce, or lime juice if needed.
- 10
To serve, use tongs to place the noodles into a bowl and then pour the broth over them.
- 11
Garnish with the remaining fresh julienned carrots, chopped spring onion, and coriander.
- 12
Place the cooked salmon fillet on top.
- 13
Finish with a drizzle of crispy chili oil, if desired, and enjoy.
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