Simple creamy coconut & peanut laksa 👇🏼 Who does love a laksa

Simple creamy coconut & peanut laksa 👇🏼 Who does love a laksa, this gorgeously aromatic and creamy dish is made for slurping. Incredibly simple to make and modifiable to suit your preferences. Simply cook the noodles in the broth and serve with a drizzle of crispy chilli oil for heat. If you want to prep this, just cook the laksa and noodles separately. Under 650kcal and 35g protein. To make this lighter swap the salmon for prawns or chicken. You will need to serve 2 with left over both 1 tin light coconut milk 100g egg noodles 2 tbsp Thai red curry paste 2 tbsp fish sauce 1 tbsp light soy sauce Spring onion 2 carrots, julienned 1 tbsp peanut butter 1 lime 1 tsp honey 250ml chicken stock 2 skinless salmon fillets Coriander Optional: crispy chilli oil 1. Season your salmon fillets with salt, garlic powder and chilli flakes. I used chilli salt! Air fry at 200 for 8 minutes or roast in the oven at 200c for 12 minutes until cooked. 2. Whilst the salmon is cooking, heat the curry paste for a few minutes in a deep pan until you start to hear it sizzling. Add in 1 chopped spring onion and mix. 3. Tip in a tin of coconut milk and bring to a simmer. Mix in 1 tbsp peanut butter and combine. 4. Pour in the chicken stock, add the noodle nests and 1/2 the carrot, and simmer until the noodles are softened. Grate in the zest of one lime, the juice of 1/2 the lime, 1 tsp honey and adjust to your preference adding more soy, lime or fish sauce if needed. 5. Serve by portioning the noodles and sauce into a bowl. Top with fresh carrot, some coriander, spring onion and the salmon fillet. Drizzle over chilli oil if using.

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