Salmon, squash & prawn laksa

• jar laksa paste↗185g g

  (or use 2-3 tbsp Thai red curry paste)

• small butternut squash↗1

  (about 600g/1lb 5oz once peeled), cut into chunks

• can coconut milk↗400g g
• chicken stock↗600ml ml
• medium rice noodle↗140g g

  soaked in boiling water and drained

• pack beansprout300g g
• skinless salmon fillet↗400g g

  cut into large chunks

• tail-on prawn↗200g g
• spring onions↗bunch bunch

  sliced

• coriandersmall bunch small bunch

  leaves, to serve

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.

2. 2

   To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you’re making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.

3. 3

   If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked – it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.