Smoked salmon laksa with soft-boiled eggs, peanuts & pickled mustard greens

The laksa is originally from Indonesia but is widely accepted to be a result of the mixing of cultures and cooking practices in Chinese coastal settlements. Its popularity has led to variations being developed in Malaysia, Singapore and, most importantly for me, southern Thailand. The dish offers the characteristics of a curry and a soup, making it ideal to eat with noodles as a way of soaking up all the delicious juices.

 Ingredients:

• 100ml vegetable oil

• 300g red curry paste (click to order my fresh curry paste for next day delivery, UK-wide)

• 1 tablespoon mild curry powder

• 10g dried shrimp, ground to a floss

• 2 medium eggs

• 1 tablespoon soft brown sugar or palm sugar

• 2 tablespoons fish sauce

• 200ml fish stock

• 400ml coconut cream

• 400g smoked salmon fillets, cut into bite-sized pieces

• 300g fine vermicelli rice noodles, blanched for 1 minute in boiling salted water and then refreshed in cold water

• 10g coriander, chopped to garnish

• 20g chopped pickled mustard greens (optional, found in most supermarkets)

• 1 large lime, cut into wedges to serve

• 3 tablespoons toasted peanuts, lightly crushed in a mortar and pestle

Instructions:

1. Heat the oil in a medium saucepan. When sizzling hot, add the curry paste, curry powder, and shrimp. Fry while shaking the pan and scraping regularly to ensure the mixture doesn’t stick. Cook for 8–10 minutes until all the ingredients come together and the paste looks a little darker.

2. Meanwhile, soft-boil and peel the eggs: a medium-size egg takes 5 minutes to soft-boil on a rolling boil. Cook them in salted water, then transfer to a bowl of ice-cold water with a splash of vegetable oil. Peel the eggs in the water to make it easier. Set aside.

3. Back to the paste: add the sugar and cook for a few minutes until the paste darkens as the sugar caramelises. Deglaze the pan by adding the fish sauce and fish stock, then bring back to the boil. Add the coconut cream and bring to a simmer. Check the seasoning, adjusting with more sugar or fish sauce if needed.

4. Drop the salmon into the curry and allow to simmer for 2-3 minutes. The heat from the curry will cook the small pieces of fish quickly.

5. Serve in a large bowl with the blanched noodles. Pour the hot curry over the noodles to warm them up. Garnish with a sprinkling of coriander, peanuts, and pickled mustard greens. Add the eggs cut in half, letting the soft yolks run into the curry. Serve with lime wedges to squeeze over.

Storage Notes:

This curry is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water or coconut milk if needed.

Share your comments and any creative twists you tried with the dish. Your feedback is always welcome and helps me continue to serve up dishes that delight your taste buds.

This recipe was also published in ‘The Evening Standard, The Reveller, Food & Drink’ section. Article named, “Coronation eats: Three recipes and a cocktail fit for a king”, written by David Ellis, 06.05.2023.