Low-fat salmon laksa

Posted by adm On August - 26 - 2011

How to cook Low-fat salmon laksa


  • 250g cellophane (mung noggin) noodles
  • 2 tsp peanut oil
  • 70g (1/4 cup) laksa spread
  • 1L (4 cups) chicken strain
  • 1 x 270ml can light coconut milk
  • 1 stem lemon locoweed, pale section sole, bruised
  • 2 (around 500g) skinless salmon fillets, dig 4cm pieces
  • 2 bunches broccolini, halved
  • 1 tbs fresh lime succus
  • 150g bean sprouts, cut
  • 1/2 cup fresh mint leaves, torn
  • Lime wedges, to dish

How to:

  • Cook the noodles in a saucepan of boiling water for 3 minutes or until bid. Enfeeble.

  • Heat the oil in a large saucepan over medium warmth. Add the laksa paste and ready, stirring, for 3 minutes or until redolent. Add the strain, coconut milk and lemon pot. Stir to compound. Bring to the furuncle. Reduce heat to medium-low and simmer for 10 proceedings.

  • Add the salmon to the stock mixture and simmer for 3 minutes or until the salmon flakes easily when tested with a fork in the thickest office. Add the broccolini in the close 2 minutes of preparation. Stir in the lime succus.

  • Divide the noodles and bean sprouts among serving bowls. Pour over the coconut milk mixture and sprinkle with the lot. Serve immediately with lime wedges.

  • Version: If you love wimp, you can replace the salmon with 2 single chicken breast fillets, thinly sliced. Increase cooking time to 5 minutes in step 3.

  • Prepare time:15 min.

    Cooking time:20 min.

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