150g dry rice vermicelli
4 tbsp laksa paste
1 tsp NOMU Oriental Rub
1 tbsp grated ginger
2 kaffir lime leaves
3 ½ cups prepared NOMU Vegetable Stock
2 cups coconut milk
Juice of 1 lime
2 tsp palm sugar
20ml fish sauce
300g salmon fillet, cut into bite-size chunks
1 packet pak choi
Coriander leaves, to serve
Pour boiling water over the rice noodles and leave for a few minutes to soften. Drain and set aside.
Place the laksa paste, NOMU Oriental Rub and ginger in a heavy-based saucepan and gently heat. Fry until fragrant. Add the stock, coconut milk, lime leaves, lime juice, palm sugar and fish sauce and simmer for 10 minutes for the flavours to infuse.
Add the salmon and heat gently until just cooked but preferably still slightly undercooked in the centre. Stir through the pak choi until just wilted.
Place the noodles into serving bowls and ladle the steaming broth and fish over them. Garnish with coriander and serve.
Note: Laksa paste is available at most good supermarkets and delis
150g dry rice vermicelli
4 tbsp laksa paste
1 tsp NOMU Oriental Rub
1 tbsp grated ginger
2 kaffir lime leaves
3 ½ cups prepared NOMU Vegetable Stock
2 cups coconut milk
Juice of 1 lime
2 tsp palm sugar
20ml fish sauce
300g salmon fillet, cut into bite-size chunks
1 packet pak choi
Coriander leaves, to serve
Pour boiling water over the rice noodles and leave for a few minutes to soften. Drain and set aside.
Place the laksa paste, NOMU Oriental Rub and ginger in a heavy-based saucepan and gently heat. Fry until fragrant. Add the stock, coconut milk, lime leaves, lime juice, palm sugar and fish sauce and simmer for 10 minutes for the flavours to infuse.
Add the salmon and heat gently until just cooked but preferably still slightly undercooked in the centre. Stir through the pak choi until just wilted.
Place the noodles into serving bowls and ladle the steaming broth and fish over them. Garnish with coriander and serve.
Note: Laksa paste is available at most good supermarkets and delis
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