Fast Salmon Laksa

Ingredients

• Peel and finely slice eschalot
• Trim and halve beans
• Thickly slice mushrooms
• Heat a medium saucepan over medium heat. Add oil, mushroom and eschalot and cook, stirring, for 1–2 minutes or until eschalot is softened
• Add turmeric and chilli bean paste and stir for 30 seconds or until fragrant
• Add coconut milk, 500ml (2 cups) water and stock cube and bring to a low simmer
• Add salmon cook for 6–7 minutes or until fish is cooked to your liking and broth is reduced slightly
• Place noodles in a large heatproof bowl and cover with boiling water from the kettle. Soak for 5 minutes and drain
• Remove fish from broth and set aside
• Add beans to broth and cook for 1–2 minutes or until tender but not too soft
• Remove skin from fish with tongs and discard
• Juice lime
• Add lime juice, fish sauce and sugar to broth
• Divide noodles between bowls and top with beans, fish and mushroom
• Spoon over broth and top with crispy shallots