Salmon packs this laksa with omega-3s, while mint leaves give it a fresh flavour.
The ingredient of Low-fat salmon laksa
- 250g cellophane (mung bean) noodles
- 2 teaspoons peanut oil
- 70g (1/4 cup) laksa paste
- 1L (4 cups) Massel chicken style liquid stock
- 1 x 270ml can light coconut milk
- 1 stem lemon grass, pale section only, bruised
- 2 (about 500g) skinless salmon fillets, cut into 4cm pieces
- 2 bunches broccolini, halved
- 1 tablespoon fresh lime juice
- 150g bean sprouts, trimmed
- 1/2 cup fresh mint leaves, torn
- Lime wedges, to serve
The instruction how to make Low-fat salmon laksa
- Cook the noodles in a saucepan of boiling water for 3 minutes or until tender. Drain.
- 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.
- 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.
- 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 laksacalories: 505.485 calories
calories: 10 grams fat
calories: 4.5 grams saturated fat
calories: 69 grams carbohydrates
calories: 35 grams protein