Photo of Easy salmon laksa by WW

Easy salmon laksa

Points® value
Total Time
45 min
20 min
25 min
Spicy and satisfying, this warming laksa is comfort food made good with spiralised veggie ‘noodles’ and tender flaked salmon


Sesame Oil

2 teaspoon(s)


1 clove(s), finely sliced

Root Ginger

1 inch slice(s), peeled and cut into matchsticks

Chilli, green or red

1 individual, red, deseeded and finely sliced

Spring Onions

5 medium, trimmed and sliced on the diagonal


1 teaspoon(s)

Thai Fish Sauce

¼ teaspoon(s)

Reduced Fat Peanut Butter

1 teaspoon(s), heaped

Green Beans

125 g


120 g, shiitake and oyster, thinly sliced

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Chicken stock cube(s)

½ cube(s), 200ml stock

Salmon, raw

260 g, cut into large chunks

Sugar Snap Peas

100 g

Pak Choi

1 portion(s), leaves separated

Calorie controlled cooking spray

4 spray(s)


4 medium, spiralised

Lime Juice, Fresh

15 ml

Coriander, fresh

1 tablespoon(s), chopped


  1. Heat the oil in a large nonstick wok or frying pan and stir-fry the garlic, ginger, chilli and spring onions over a high heat for 2-3 minutes. Add the turmeric, fish sauce and peanut butter and cook for a further minute.
  2. Add the beans and mushrooms and stir-fry for 2 minutes, then pour in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
  3. Add the fish and simmer for 6-8 minutes, until cooked through, then add the sugar snap peas and pak choi and simmer for another 2 minutes until tender.
  4. Meanwhile, mist a nonstick frying pan with cooking spray and stir-fry the courgette ‘noodles’ for 2-3 minutes.
  5. Divide the courgette and salmon between bowls, spoon over the broth and serve seasoned with the lime juice and garnished with coriander.


Add 120g wholewheat noodles (dried weight) to your spiralised courgette, if you like.