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Salmon, squash & prawn laksa

Salmon, squash & prawn laksa Recipe

  • 185g jar laksa paste (or use 2-3 tbsp Thai red curry paste)
  • 1 small butternut squash (about 600g/1lb 5oz once peeled), cut into chunks
  • 400g can coconut milk
  • 600ml chicken stock
  • 140g medium rice noodles , soaked in boiling water and drained
  • 300g pack beansprouts
  • 400g skinless salmon fillets , cut into large chunks
  • 200g tail-on prawns
  • bunch spring onions , sliced
  • small bunch coriander leaves, to serve
  • lime wedges, to serve
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