laksa with kabocha squash

Recipe type:Main courses
Prep time:10 mins
Total time:30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see


1 tbsp of sesame oil
1 leek, sliced
2-3 green onions, sliced
2 garlic cloves, minced
1 mild green chili
1 inch of ginger
1 thin eggplant, cut into rounds
1 kabocha squash, peeled and cubed into large pieces
1 carrot, shredded
8 dl (3 1/2 cups) of chicken broth
1 can of coconut milk
227 grams of rice noodles
1 bunch of mint, chopped
1 bunch of cilantro, chopped
1 tbsp of peanut butter
2 tbsp of soy sauce
1 tbsp of fish sauce

Salmon ingredients
227 gram salmon
1/2 inch of ginger
1 garlic
1 tbsp of sesame oil


In a large pot, heat sesame oil and add the garlic, chili, ginger, green onions and leeks.

Sauce 5-7 minutes or until the vegetables are soft and fragrant. Add the squash, eggplants, coconut milk and broth. Bring to a simmer for 10 minutes.

Meanwhile in a separate pot cook the rice noodles 2-3 minutes in boiling water. Drain, rinse with cold water and set aside.

Add the cooked rice noodles, shredded carrots, cilantro, mint, peanut butter, soy and fish sauce to the pot with coconut milk. Simmer for 5 minutes.

Salmon directions

In a separate pan, heat the sesame oil until hot.

Add the salmon, ginger and garlic. Sauce 3 minutes per side until slightly golden, but do not cook the salmon all the way through.

To serve, add the kabocha-rice noodles mixture to a bowl. Top with salmon and extra mint and cilantro.

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