This quick Malaysian noodle soup is just the thing to warm up those colder evenings. Made with fresh salmon, tender pumpkin and succulent shrimp, it’s a delicious blend of flavors and textures.
The fragrant laksa broth with aromatic spices and coconut milk gives the dish depth and richness. With its bright colors and a hint of heat, this comforting and nutritious soup is the perfect choice for a heartwarming meal.
Whether you’re a fan of Malaysian cuisine or just looking for a filling and tasty soup, this salmon, pumpkin and shrimp laksa recipe is a must-try. Prepare it in no time and enjoy a delicious bowl full of warmth and comfort.
- 185 g laksa paste from a jar (or use 2-3 tbsp red Thai curry paste)
- 1 small butternut squash (approx. 600 g after the peel), cut into pieces
- 400g can of coconut milk
- 600 ml chicken stock
- 140g medium rice noodles, soaked in boiling water and drained
- 300g pack of bean sprouts
- 400g skinless salmon fillets, cut into large pieces
- 200g tail prawns
- Bunch of spring onions, sliced
- small bunch of coriander leaves for serving
- Lime wedges for serving
- Heat the paste in a large pot and sauté the pumpkin for a few minutes until well coated with the paste.
- Add coconut milk and broth and simmer for 10 minutes. The pumpkin should still have some bite.
- Add the drained noodles and bean sprouts.
- To freeze, turn off the heat immediately, allow to cool and then transfer to a suitable container to freeze.
- If you are making it to eat now, add the salmon and prawns and cook for 4-5 minutes until the fish is cooked through.
- If frozen, let it thaw in the refrigerator overnight and then return it to a large pot.
- Add salmon and shrimp, cover, bring to a boil and simmer until fish is cooked through – it should only take 1-2 minutes.
- Stir in the spring onions.
- Sprinkle with coriander.
- Serve with a few lime wedges.
Equipment and tools
- Big pot
- tin opener
- Large spoon or ladle
- Serving bowls
This recipe contains fish and shellfish.
Storage and leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Health Benefits of Salmon, Pumpkin and Shrimp Laksa
Salmon, Pumpkin and Shrimp Laksa is not only a delicious and filling dish but is also full of health benefits. This article highlights the nutritional value and benefits of the key ingredients in this flavorful recipe.
Salmon is a fatty fish rich in omega-3 fatty acids, which are known for their numerous health benefits. Omega-3 fatty acids reduce inflammation in the body, promote heart health and support brain function. Additionally, salmon is an excellent source of high-quality protein, essential for muscle growth, tissue repair, and overall well-being.
Butternut squash, the main vegetable in this laksa, is a powerhouse of nutrients. It is rich in vitamins A and C, which strengthen the immune system and promote healthy skin. It is also a good source of fiber, which aids digestion and aids in weight management. Additionally, butternut squash contains antioxidants that help fight harmful free radicals in the body.
Like other seafood, shrimp is a great source of lean protein. Compared to meats such as beef and pork, they contain less cholesterol and saturated fat. Protein is essential for building and repairing tissue, maintaining healthy hair and nails, and supporting a strong immune system. Shrimp also provide important minerals such as zinc, selenium and iron.
4. Laksa Paste:
The laksa paste or alternatively Thai red curry paste used in this recipe contains various herbs and spices that are beneficial to health. The most common ingredients in these pastes include lemongrass, ginger, garlic, and chili peppers, which are known for their anti-inflammatory and immune-boosting properties. These ingredients may also contribute to improved digestion and metabolism.
5. Coconut Milk:
The addition of coconut milk not only gives the laksa a creamy consistency, but also provides important nutrients. It contains healthy fats that promote satiety and can help with weight control. Coconut milk also contains medium-chain triglycerides (MCTs), which are easy to digest and can be used as a quick source of energy.
6. Rice Noodles and Bean Sprouts:
The rice noodles and bean sprouts in this laksa add to the carbohydrate content of the dish. Carbohydrates are the body’s main source of energy and are necessary for maintaining physical and mental performance. Rice noodles are a gluten-free option and a healthier alternative to wheat-based noodles.
7. Scallions and Cilantro:
Spring onions and cilantro not only add flavor but also provide additional health benefits. Green onions are rich in vitamins A and K, while cilantro is a good source of antioxidants and phytonutrients. Both herbs can aid digestion and have anti-inflammatory properties.
To sum up, this salmon, pumpkin and shrimp laksa recipe is not only a culinary delight but also a nutritious meal. From the omega-3 fatty acids in salmon to the immune-boosting properties of laksa paste, each ingredient brings its own health benefits. By enjoying this dish, you will not only please your taste buds, but also provide your body with important nutrients.