Prep Time:  20 minutes        |        Cook Time:  15 minutes        |        Makes:  2        

Ingredients

• 1 tbsp Pure Vita canola oil, plus extra for pan frying
• ½ small red onion, sliced
• 1 heaped tbsp laksa paste
• 2 tsp Asia Specialties Thai red curry paste
• 500ml Chef’s Cupboard chicken stock
• 1 cup Oh So Natural Organic organic coconut milk
• 2 tsp Asia Specialties fish sauce
• 1 tsp White Mill sugar
• 2 The Fishmonger skin-on salmon fillets
• 100g Earth Grown firm tofu, cubed
• 150g broccoli florets
• 100g cup mushrooms, sliced
• 1 head pak choy, halved
• 125g Urban Eats rice vermicelli noodles, cooked and drained
• 1 Lodge Farms boiled egg, halved
• Bean sprouts, to serve
  
• Coriander leaves, to serve
• Sliced red chilli, to serve
• Lime wedges, to serve

Method

1. Place the oil into a saucepan set over a medium heat. Add the onion and cook for 4 minutes. Add the laksa paste and curry paste then cook for a minute. Stir in the stock, coconut milk, fish sauce and sugar. Keep on a low heat.
2. Place a small amount of oil in a frying pan and place over a medium-high heat. Season salmon on all sides and sear, skin-side down, until the skin is crispy. Turn over and cook for 3 minutes or until cooked to your liking. Set aside, skin-side up.
3. Increase the heat of the broth to a gentle simmer and add the tofu, broccoli, mushrooms and pak choy. Cook until vegetables are tender.
4. Place the noodles into 2 bowls and top with the broth, tofu and vegetables. Add the salmon and boiled egg. Top with bean sprouts, coriander and chilli. Serve with lime wedges.

Optional:  You can swap the seared salmon for cooked prawns or chicken breast slices.