This nutritious recipe that packs a punch to the taste buds is one I pull out often when I need something fast and delicious for a crazy midweek suppertime. The Asian flavours of the Laksa paste and coconut milk broth are warm and fragrant without being too spicy and totally elevate a bag of mixed fish pieces into a very special dish that is on the table in twenty minutes.
By using predominately wild salmon in my fish mix, I know that my family is getting a good dose of brain-friendly fish oils in their supper, whilst the turmeric in the spice mix contains the active ingredient curcumin. Curcumin has been demonstrated to have both anti-inflammatory and antioxidant properties that prevent the effects of ageing, most notably of our very chromosomes and DNA.
The flavours in the creamy coconut broth are typical of a Laksa which is a dish where the flavours of South East Asia and the great cuisine of India meet. You get the best of both worlds as this dish is slightly curried, warm, fragrant and citrusy. The coconut milk provides fat to the body in the form of medium chain triglycerides that are used up rapidly for energy rather than laid down as fat. It also provides lauric acid, a medium chain triglyceride that has been shown in clinical trials to be anti-viral and anti-bacterial so it will battle that Spring cold on your behalf.
My main reason for returning again and again to this dish is that I consider it “Fast Food” at it’s very best!
For more ideas for quick and healthy, midweek family meals, contact me to book a “Feed your family right for the week” Consult.
- 1tsp ground coriander
- 1tsp ground cumin
- 1tsp turmeric
- 1/2 onion roughly chopped
- 1tbsp ginger roughly chopped ,
- 2 cloves garlic
- 1 stalk lemongrass roughly chopped
- 1 red chilli, seeded and roughly chopped
- 1 tbsp Thai fish sauce
- 2 wild salmon steaks chopped into chunks
- 300g or 10oz Lai Fun or thick rice noodles
- 400ml coconut milk
- 1 medium head broccoli cut into florets
- 1 handful cilantro chopped
- 1 tbsp coconut oil
- Bring a large pan of water to the boil.
- Meanwhile puree the Laksa Paste ingredients in a blender.
- Heat the coconut oil in a large frying pan.
- Cook the Laksa paste gently for 3 minutes until it is fragrant.
- Add the fish pieces and cook gently for 1 minute.
- Add the coconut milk and simmer until the fish is cooked through.
- Cook the rice noodles according to the package instructions.
- Add the broccoli florets for the last three minutes of the noodle cooking time.
- Drain the noodles and broccoli.
- Combine with the fish and coconut broth gently.
- Garnish with cilantro and serve.
- This broth is also wonderful with leftover cooked chicken and I have used green beans, sweet potato and added bean sprouts to replace the broccoli so the recipe is flexible to what you have in your refrigerator.
- Try doubling the Laksa paste ingredients and store half of the paste in the freezer for an even speedier dish!
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