with Coconut-Curry Broth, Cilantro and Crispy Shallots
Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Sugar snap peas • Ramen noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
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Tags
Steelhead Salmon
250 g
Coconut Milk
1 unit(s)
Ramen Noodles
100 g
Sugar Snap Peas
113 g
Cilantro
7 g
Crispy Shallots
28 g
Red Curry Paste
4 tbsp
Curry Paste
2 tbsp
Chili-Garlic Sauce
1 tbsp
Vegetable Stock Powder
7.5 g
Sugar
0.25 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste, curry paste and chili-garlic sauce. Cook for 30 sec, stirring often, until fragrant.
- Add coconut milk, stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cover and cook for 6-7 min, stirring occasionally, until broth reduces slightly. Season with salt and pepper.
- Meanwhile, tear cilantro leaves.
- Pat salmon dry with paper towels. Cut salmon fillets in half crosswise. Remove and discard salmon skin.
- After broth has simmered for 6-7 min, add salmon. Simmer uncovered for 4-6 min, stirring occasionally, until opaque and cooked through.**
- Using a spatula, break up salmon into bite-sized pieces.
- To the broth, add sugar snap peas and ramen noodles. Cook for 1-2 min, stirring occasionally, until sugar snap peas are tender-crisp and noodles are tender. Season with salt and pepper.
- Divide laksa between bowls. Top with cilantro and crispy shallots.
If you've opted to get salmon, pat dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin. After broth has simmered for 6-7 min, add salmon. Simmer uncovered for 4-6 min, stirring occasionally, until opaque and cooked through.** Using a spatula, break up salmon into bite-sized pieces.
770
kcal
Calories
49
g
Fat
25
g
Saturated Fat
52
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
36
g
Protein
70
mg
Cholesterol
1340
mg
Sodium
0
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
with Coconut-Curry Broth, Cilantro and Crispy Shallots
