Asian Salmon and Bass Laksa

Soups - Asian Salmon and Bass Laksa Recipe



  1. Place the asparagus, pak choi and broccoli in boiling water for 2-3 minutes. Drain and refresh in iced water.
  2. Heat the oil in a wok or deep saucepan and sauté the shallots, ginger and garlic for 2-3 minutes until soft. Add the can of coconut milk and jar of Red Thai Curry Sauce and simmer gently for 5-10 minutes. Stir in the fish or soy sauce.
  3. Simmer for a further 2 minutes and then add the salmon and bass. Finally add the drained blanched vegetables and continue to cook gently for 5 minutes or until the fish is cooked through.
  4. Meanwhile, cook the noodles according to the instructions on the packaging and divide between 4 hot serving bowls. Ladle over the cooked laksa and garnish with the chopped coriander leaves. Serve at once.
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