Just the thought of salmon laska makes me smile, I think it is the combination of lime, chilli, ginger and mint, to me it just tastes sublime. My children enjoy it too, slurping away at the noodles and using a spoon to make sure that they drink every drop of the soup!
Ingredients
2 or more red chillis (tailor it so the amount of heat suits you and your family)
5 cm ginger peeled and grated
4 garlic cloves crushed
30 g coriander chopped finely
1 tsp ground coriander
15 g mint finely chopped
2 tbs sesame oil
1 tbs ground nut or vegetable oil
2 cans full fat coconut milk
300 ml fish stock
200 g mini corn
4 spring onions chopped thinly
4 tbs nam pla
Juice of 3 limes
4 salmon fillets weighing about 300g in total cut into inch cubes
200 g dried rice noodles
Method
- Add the chillies, ginger, garlic, fresh and ground coriander, mint and sesame oil into a processor and whizz into a coarse paste.
- Add the groundnut oil to a large pan and fry the paste for a minute. Add the coconut milk and the stock to the pan and bring to the boil.
- Reduce to a simmer for 5 minutes. Add the nam pla, lime juice, mini corn, spring onions and salmon. Cook over a gentle heat until the salmon is cooked through. This should take about 8 minutes.
- Cook the rice noodles according to the packets instructions.
- Split the noodles between four bowls. Ladle the soup into the bowls.
ChilternEats 