Name: Salmon, squash & prawn laksa
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste) -; 1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks -; 400g can coconut milk -; 600ml chicken stock -; 140g medium rice noodle, soaked in boiling water and drained -; 300g pack beansprout -; 400g skinless salmon fillet, cut into large chunks -; 200g tail-on prawn -; bunch spring onions, sliced -; small bunch coriander leaves, to serve -; lime wedges, to serve -

Ingredients for - Salmon, squash & prawn laksa

1. 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste)

2. 1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks

3. 400g can coconut milk

4. 600ml chicken stock

5. 140g medium rice noodle, soaked in boiling water and drained

6. 300g pack beansprout

7. 400g skinless salmon fillet, cut into large chunks

8. 200g tail-on prawn

9. bunch spring onions, sliced

10. small bunch coriander leaves, to serve

11. lime wedges, to serve

How to cook deliciously - Salmon, squash & prawn laksa

1 . Stage

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 . Stage

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 . Stage

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.