Low-fat salmon laksa

Low-fat salmon laksa


Salmon packs this laksa with omega-3s, while mint leaves give it a fresh flavour.

The ingredient of Low-fat salmon laksa

  1. 250g cellophane (mung bean) noodles
  2. 2 teaspoons peanut oil
  3. 70g (1/4 cup) laksa paste
  4. 1L (4 cups) Massel chicken style liquid stock
  5. 1 x 270ml can light coconut milk
  6. 1 stem lemon grass, pale section only, bruised
  7. 2 (about 500g) skinless salmon fillets, cut into 4cm pieces
  8. 2 bunches broccolini, halved
  9. 1 tablespoon fresh lime juice
  10. 150g bean sprouts, trimmed
  11. 1/2 cup fresh mint leaves, torn
  12. Lime wedges, to serve

The instruction how to make Low-fat salmon laksa

  1. Cook the noodles in a saucepan of boiling water for 3 minutes or until tender. Drain.
  2. Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 3 minutes or until aromatic. Add the stock, coconut milk and lemon grass. Stir to combine. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes.
  3. 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 part. Add the broccolini in the last 2 minutes of cooking. Stir in the lime juice.
  4. Divide the noodles and bean sprouts among serving bowls. Pour over the coconut milk mixture and sprinkle with the mint. Serve immediately with lime wedges.

Nutritions of Low-fat salmon laksa

calories: 505.485 calories
calories: 10 grams fat
calories: 4.5 grams saturated fat
calories: 69 grams carbohydrates
calories: 35 grams protein
calories: https://schema.org
calories: NutritionInformation

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