55g/2oz salted peanuts
½ green chilli, chopped
1 tbsp soft brown sugar
2 tbsp chopped fresh mint
2 tbsp chopped fresh basil
2 tbsp chopped fresh coriander
1 tbsp soy sauce
500ml/18fl oz vegetable stock
¼ red pepper, seeds removed, cut into strips
1 tbsp honey
55g/2oz peas
1 lime, zest and juice
100g/3½oz egg noodles, cooked according to packet instructions, drained
85g/3oz salmon fillet, sliced
Blend the peanuts, chilli, sugar, herbs and soy sauce in a food processor and pulse to a paste.
Pour the stock into a saucepan, bring to the boil then reduce the heat until the mixture is simmering.
Stir in the paste until well combined. Add the pepper, honey, peas, lime zest and juice and the cooked noodles. Bring to the boil and continue to cook for 1-2 minutes, or until the peas are tender.
To serve, place the sliced salmon into the bottom of a soup bowl and ladle the 'laksa' on top. Set the 'laksa' aside for 3-4 minutes, or until the salmon slices have cooked in the residual heat, then serve.
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